Wednesday, September 26, 2012

DOCTA KITCHEN'S JAMAICAN SPICE TEA RECIPE

When I think of tea, I remember my Granny, pouring the tea back and forth between two cups to cool it.  The smell of the fresh, sweet mint she picked outside slowly filling up the kitchen...It reminds me of first-day-of-school, stirring the big crystals of brown sugar in the cup, that quickly melt into the piping hot beverage. I can totally relate to old British actors drinking tea all day... inhale ~hhm..mmmm!
Here is a recent combination I can't get enough of:

DOCTA KITCHEN'S JAMAICAN SPICE TEA RECIPE

In a medium-size cooking pot,
Fill 3/4 with water and add:
~3 large Cinnamon leaves
~A few blades of Fevergrass/Lemongrass
~1 cup (stuffed, not chopped) of Cullen Mint, or any Garden Mint, fresh or air-dried (use your own judgement, the more the better)

Bring to a boil, turn off flame and let steep, and cool a bit

Pour through a strainer.  Sweeten with stevia, honey, maple syrup, agave, cane syrup or brown sugar.  Also delicious unsweetened!
Do have a good morning! (in my terrible British accent)
Love
Docta Kitchen

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