I don’t know why people think that I like mint tea. Sure, I cook with mint. I like to accidentally step on it in someone’s garden and feel it hit my nose with a slap. But tea? Meh. It’s so plain. So watery. It does not live up to its glorious scent. I find that with a lot of herb teas. It’s just not flavorful enough for this coffee drinker.
Or so I thought.
I hadn’t fully appreciated the extent of my coffee consumption until I had to buy a second pound of coffee—within a week. I am a firm believer that coffee is good for aiding everything from digestion to depression to social interaction. However, I have recently tried to subscribe to the church of moderation.
In an effort to moderate my coffee addiction, I searched for and found that expensive box of Fortnum & Mason Moroccan mint tea. This particular tea was a gift from a very dear friend who should know that I don’t like mint tea, but doesn’t. I knew I couldn’t drink it straight. I know that about myself. What could I possibly mix with it to make it palatable. Why not try mixing it with another frequently used ingredient that I usually can’t stomach in tea form? Cinnamon.
Sometimes desperation leads to inspired choices.
The result is an earthy, tasty concoction that doesn’t taste like either mint OR cinnamon. Coffee, it’s not. BUT it’s strong enough to taste like something that I would actually drink.
Too much coffee tea
- 3 teaspoons dried mint (or 3 teabags)
- 1 stick cinnamon
- 2 ½ Cups boiling water
- 1 teapot
- Place ingredients in teapot.
- Add hot water and let steep 3 to 5 minutes.
- Pour into tea cups (use a strainer to catch loose mint leaves).
Enjoy a non-caffeinated treat!