SANDRA’S SPICED LEMON-HONEY REFILLABLE TEA BASE

A perfect anytime hot tea beverage 

that's heavenly during the cold months.

It's also very soothing on sore throats 

or when you feel other symptoms

of a cold or flu...

Yields: 1 cup

Prep: 5 Mins.

A very, very easy tea base to prepare in a matter of minutes that you'll enjoy for months.  I initially tried this using only lemon and honey, although I found that I prefer it more so with the addition of infusing it with a fresh slice of ginger and ground cardamom.

INGREDIENTS 

--(I used organic)

1 meyer lemon (or regular), chopped, with seeds removed

½” thick slice of fresh ginger

1/8 teaspoon ground cardamom

Honey (enough to cover mixture)

METHOD

Combine all ingredients, in order listed, in a sterilized ½-pint (1 cup) mason jar. Cover jar, and store in refrigerator for 3 days. You’ll notice that the lemons start to melt into the honey, which thins the mixture turning it into the consistency of marmalade.

To prepare, drizzle 1 teaspoon of tea base into an 8-oz. cup of hot tea; stir, and serve.  

If you prefer a hot toddy, then add a tablespoon or two of your favorite spirit (my occasional preference is rum on a cold and snowy winter night).

Refill tea base on an as-needed basis with the above ingredients, storing for up to a total of 3 months.  I also prefer to stir the tea base once in a while, which is easy to do just before adding it to a cup of tea.

This tea base would be a great gift to provide to friends and family. ~ Enjoy!

I used indoor-grown meyer lemons
from my dwarf citrus tree

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.