Tuesday, January 19, 2010

Ma Fey's Currant Tea

Ma Fey's Currant Tea
Per cup:
1 Lg Tablespoon Currant Preserves
(one made from champagne/pink or red currents is best)
1 Tablespoon Alfalfa Honey
1/4 teaspoon fresh peeled and grated ginger
1/2 teaspoon fresh Magic Michael basil ( or common sweet basil)
(can also use 1/4 teaspoon dry basil of the varieties mentioned)
1/4 teaspoon apple pie spice blend ( home made or good store bought)
1/8 teaspoon ground cinnamon
2 healthy pinches loose black (or green) tea

cover with 8 ounces (1 cup) - ( just to but not quite boiling) hot water.
Cover and let steep 5 to 7 minutes .
Pour / strain through cheese cloth or paper ( coffee) filter.
Serve hot.
With lemon if desired.

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