Instant Golden Milk (Turmeric Tea)

Ingredients:

For Dry Mix:

1/2 C Organic Ground Turmeric 

1/4 C Organic Ground Cinnamon

2 t Organic Ground Black Pepper

1 1/2 T Organic Ground Ginger

For Golden Milk:

1 C Warmed Milk

1/2 t Honey or Maple Syrup, optional 

1/2 t Coconut Oil, optional (must add if using non-fat milk)

Directions:

In a medium-size jar, stir together dry ingredients. Store in a cool, dark place. 

When ready for golden milk, add 1 t dry mix to 1 C warmed milk. Stir in sweetener and coconut oil, if desired. 

* Adapted from https://wellnessmama.com/223/turmeric-tea-recipe/

Vanilla Cardamom Tea

Ingredients:

2 T Irish Breakfast black tea leaves

1 inch Vanilla bean

6 Cardamom pods

Directions:

Cut vanilla bean into tiny pieces.

Crush cardamom pods.

Combine vanilla bean and cardamom pods/seeds with black tea leaves. Mix well.

Store in a small mason jar.

Steep 1 t of tea for each cup of freshly boiled water. Steep for 1-2 minutes. Serve with sugar/honey and cream!

Citrus Green Iced Tea

Ingredients:

4 C Water

2 Green Tea Bags

1/3 C Sugar

1 T Lime Juice

1/4 t Orange Extract

Directions:

Pour 4 cups boiling water over green tea bags. Let steep for 20 minutes. 

Remove tea bags and stir in sugar. 

Stir in lime juice and orange extract. 

Refrigerate until chilled before serving. 

* Adapted from http://www.ehow.com/how_2297118_lipton-citrus-green-tea.html

Thai Iced Tea

Ingredients:

1 qt Water

1 Star anise, smashed

1 Inch Vanilla bean, chopped

6 Whole cloves

1/2 Stick cinnamon, smashed

1 t Orange peel

2 T English breakfast black tea leaves

1/2 C Honey

1 C Half and half, divided

Directions:

In a large pot, combine spices, tea, and water. Bring to a boil. 

Boil, stirring occasionally, for five minutes. 

Remove from heat. 

Stir in honey. 

Allow mixture to cool to room temperature. 

Strain using a Thai tea filter or colander lined with a coffee filter or fine wire mesh. 

(Can be refrigerated overnight at this point.)

Pour into glasses over generous amount of ice. Gently drizzle 1/4 C half and half on top of each serving. 

Yield: 4 Servings

Tip: If making the mix in bulk, use 3T of mix for one batch of tea.

* Adapted from http://www.thespicehouse.com/recipes/thai-iced-tea