Citrus Mint Tea Will Warm on a Cold Day
There are few things better than hot tea during the winter. I find myself stashing my work bag with a plethora of winter tea assortments and turning on my kettle the first thing when I walk in the door. I’m an avid coffee drinker, but once the winter chill hits, I’m all tea.
Reading this article in 101 Cookbooks this week inspired me to make my own tea blend. And with citrus at its prime right now, it’s hard to not include a slice of each kind. I like this recipe because, other than the fresh mint, it includes items that I already had in the fridge or the pantry. It’s incredibly easy to double the size and is equally as delicious when chilled. Enjoy!
Note: Reach for citrus that feels heavy (this means they’re juicier), as well as thin-skinned (more fruit to eat).
12-15 mint leaves, thinly sliced
1 teaspoon minced fresh ginger
1/2 of one lemon, thinly sliced
1/2 of one orange ( I used Cara Cara), thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon black peppercorn seeds
Combine mint and ginger. If you have a mortar and pestle, this is great! Use the mortar and pestle to muddle these flavors together. If not, use a large knife to chop the mint and ginger together, melding the flavors.
Bring two cups of water to a boil. Once boiling, add the fennel seeds, peppercorn, mint and ginger. Let boil for about five minutes. Cover, remove from heat and let steep for another three minutes.
Place the lemon and orange slices into a strainer. Strain the tea mixture through the orange and lemon slices. Tea is ready to drink!
Food blogger Kristy has been in love with food ever since she was building restaurants out of her plastic kitchen set at age 5. Now, she spends most of her free time exploring new markets, visiting local farms and perfecting the art of bread baking. Originally from Philly, she dreams of living in the mountains of New England or the Pacific Northwest someday.