Here are a three easy tricks to spruce up your workaday winter tea for the season:
- Oranges are an ancient part of the holidays, owing to the fact that until recently they were rare and costly in northern countries. To put some of that tradition in your pot, add about half a teaspoon of minced peel to the leaves, either with or without a chunk of cinnamon stick and one or two whole cloves.
- Peppermint candy, whether in cane or other form, is likewise a timeless Christmas treat. Just bust off about an inch of cane – or unwrap an individual candy – and drop in your cup. If serving guests, hang one of those soprano candy canes on the rim of the mug with its tail dissolving in the hot liquid.
- To upgrade a pot of ordinary black tea with heady spices, substitute a storebought herbal chai mix for half the black. (If the teas are bagged, cut the leaves out, steep them as-is, strain out while pouring, and put them back in the pot.) Not perhaps as sublime as the real thing, but a quicker route to a worthwhile end.
My very best wishes to readers and fellow travellers, and may this holiday season bring peace and warmth to all.
(Photo courtesy of Robert Gombos and Wikimedia Commons.)
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