I am recently returned from our annual Bali Foodie Fest and one of the drinks that we manage to have every year is a fruity spiced tea...this is not that recipe, but it is a close copy...I think! You can make just the syrup and use it in any tea of choice...I used Rosella tea as we had given that to our foodies as part of their goodie bag...so who is coming with me next year?
In the meantime, enjoy this little taste of our trip, hot or cold.
FYI rosellas or hibiscus flowers are very high in vitamin C and great for reducing high blood pressure as well as having a mild laxative effect...just so you know!
- Brewed rosella tea to taste
- 100 Cup Coconut - Sugar BUY
- 300 g water
- 1 cinnamon stick
- 2 whole star anise
- 2 Vanilla - Beans split lengthways BUY
- 100 g frozen berries of choice
- 5 Drop doTERRA Oils tangerine BUY
- OR 5 Drop doTERRA - Wild Orange Oil BUY
- 5 Drop Cinnamon Bark Oil BUY
Brew the tea, strain and set aside.
To make the syrup, place all ingredients except oils into the TM bowl and cook 10 min/100°C/Reverse/speed .
Allow to sit in the bowl for at least 10 minutes to develop flavours.
Strain and add to the brewed tea. Add the oils and stir through.
Serve diluted to taste, hot or cold.
This syrup will keep really well in the fridge. You can use with any brewed tea of choice, but the rosella tea is quite amazing!