Erth Bev Seasonal Recipe

Simmer tea and aromatics

In a medium saucepan combine 4 cups water, sliced ginger, and whole cloves. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer 5 minutes to infuse.

Remove from heat, add the 3 black tea bags, cover the pan and steep 4–6 minutes depending on desired strength. After steeping, remove tea bags and discard. Leave the infused liquid in the pan.

While tea steeps, zest the orange lightly (reserve for garnish if you like) then juice the orange and lemon. Thinly slice the apple. Add the orange and lemon juices plus the apple slices to the warm tea in the saucepan.

Return the pan to very low heat and warm gently for 2–3 minutes so the fruit releases flavor. Do not boil — you only want to warm and meld flavors.

Stir in 3 tablespoons honey or maple syrup, 1 teaspoon ground cinnamon, and the star anise. Taste and adjust sweetness as needed. If using maple syrup, flavor will be slightly deeper; if honey, flavor will be brighter.

Simmer on low for another 2 minutes to dissolve honey and bloom spices, then remove from heat. Discard whole cloves and star anise (or leave star anise in for presentation if desired).

Optionally stir in 1 teaspoon apple cider vinegar to add brightness and balance sweetness. Let the beverage rest, covered, for 5 minutes so flavors settle.

Strain the mixture into a heatproof pitcher to remove ginger, apple slices, and any spice remnants. Ladle into mugs and garnish each serving with an orange slice and a mint sprig. If serving chilled, cool to room temperature then refrigerate until cold and serve over ice with fresh mint and orange.