Santa Fe Breakfast Recipe
Ginger & Lemongrass blend with a house blend of red teas.
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Ingredients
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Tea Blend
Brew & Sweeten
Finish & Garnish
Method
Tea Blend
Prepare Ingredients
Measure 2 tsp black tea (house red blend) and 1 tsp rooibos into a small bowl. Add 1 tsp dried lemongrass, 1 tsp thinly sliced fresh ginger, and 1 tsp dried orange peel. Toss lightly to combine so the ginger and lemongrass are evenly distributed.
Brew & Sweeten
Heat Water
Bring 12 oz (about 355 ml) of fresh water to a near-boil (about 200–205°F / 93–96°C). If you don't have a thermometer, bring to a full boil and let sit 30 seconds.
Sweeten
Remove the tea leaves/infuser and stir in 1 tablespoon honey (or agave) while the tea is hot to dissolve. Add 1 teaspoon fresh lime juice and taste; adjust sweetener or lime to preference.
Finish & Garnish
Pour the tea into a warmed cup. Garnish with a lime wheel and a thin slice of fresh ginger placed on the rim or floated on top. If desired, finish with a small pinch of cracked black pepper to add a subtle, warming spice note that complements the ginger and lemongrass.
Serve immediately while hot. Recommend offering an extra small pot of hot water for guests who prefer a milder strength.