Lil' Dickens.. Recipe
South African rooibos, cacao nibs, vanilla, mint, cinnamon, calendula
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Ingredients
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Tea base and aromatics
Method
Brew the base
- 1
In a medium saucepan, combine water (4 cups) with rooibos tea leaves (4 tsp), cacao nibs (2 tbsp), calendula petals (1 tbsp), cinnamon stick, and mint leaves (8).
- 2
Place the pot over medium heat and bring just to a gentle simmer.
Infuse and bloom
- 3
Maintain a gentle simmer for 6–8 minutes to extract color and aroma from rooibos, cacao, calendula, and mint.
- 4
Turn off the heat and cover. Let the mixture steep for 5 minutes to allow flavors to mingle.
- 5
Stir in vanilla extract (1 tsp) while the liquid is warm to help release its fragrance.
Strain and finish
- 6
Strain the infusion through a fine-mest sieve into a clean teapot or heatproof pitcher to remove solids and mint.