Recipe by Baby Kato
This is a sassy mint tea. I hope that you will enjoy this wonderful treat. You can use different types of fresh mint in this tea if you like, chocolate mint would work really well.
Top Review by UmmBinat
I LIKE it! Spicy though I cut down the cayenne somewhat (also because I am nursing). I used a red raspberry leaf tea bag for health reasons and to avoid a caffeine headache. I made this much healthier by sweetening with less raw honey after it had cooled down a bit. Since red raspberry leaf tea takes about 15 minutes to steep I added the cinnamon stick as well and then poured the mixture over a whole glass of ice to dilute after it was steeped in order to drink it immediately. I might make it again. Made for PAC Spring 12.
- 1 orange pekoe tea bag
- 6 large mint sprigs, large stems with large leaves (lightly crushed)
- 1⁄4 teaspoon cayenne pepper
- 2 cups boiling water, boiling
- 1 cup white sugar, white
- 1⁄2 cup lemon juice, fresh squeezed
- 1 cinnamon stick
- 2 slices lemons, garnish
- 2 mint sprigs, garnish
Directions See How It's Made
- Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
- Strain the mixture, keeping only the liquid.
- Add the sugar, lemon juice and cinnamon stick to the mint mixture and refrigerate.
- When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
- Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.