Recipe: COCONUT-SPICED TEA

Whenever I visit Rehoboth Beach, there is this cute shop in town called The Spice & Tea Exchange that I like to visit. I love to peruse through all the teas & spices and imagine what food or drink recipes I can make with them. I wish the store was located in my area but luckily they have an online store.

While I was at the beach this past summer I picked up a 1 oz. packet of Coconut Oolong Tea leaves and a 1.5 oz. packet of Coconut Sugar. Now I realize that coconut is an ingredient that some people either hate or love – I of course happen to LOVE it! While I could have simply boiled some water, added the coconut tea leaves and let it steep, I instead included some fall-like spices with ingredients such as nutmeg, cloves, ginger and cinnamon. While you can certainly use fresh whole spices for this recipe, I used the ground version for some of the ingredients.

It turned out pretty good! Pair your coconut-spiced tea with a couple of shortbread cookies and you have a warm and delicious beverage to enjoy during those cold days.

Recipe: COCONUT-SPICED TEA

 

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Serves: 4 cups

Ingredients

• 2 Tbsp, Coconut Oolong Tea Leaves
• 1 Tsp, Ground Nutmeg
• 1 Tsp, Ground Cloves
• 2 Tbsp, Green Cardamom Pods, crushed with mortar
• 1 Tsp, Ground Ginger
• 2 Tsp, Ground Cinnamon
• Milk
• Coconut Sugar

Instructions

1. Bring 16 oz. of water to a boil and add the first six ingredients.
2. Simmer over medium heat for 2-3 minutes.
3. Pour 1 cup of Milk into the steeped tea and bring to a boil. Simmer 4-5 minutes.
4. Turn off heat, remove pot from stove and use a fine mesh strainer to strain out tea leaves and spices.
5. Pour into teacups and add coconut sugar for an added coconut taste and sweetness.
6. Serve and enjoy!
7. Note: For an added coconut flavor, you can substitute the Regular milk for Coconut Milk (I haven't tried this but I bet it would be good).

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