Kathy Burke Mihalczo’s philosophy when it comes to choosing herbs to blend with tea is “the sky is the limit.”
At a recent culinary class, Burke Mihalczo, owner of Erin’s Meadow Herb Farm, Clinton, showcased recipes for orange mint cooler, sage punch, honeydew mint basil cooler, cinnamon basil tea and rosemary lemonade.
I love fresh tea. Adding fresh herbs from my hyrdoponic herb garden is an excellent idea!
Below is a recipe from the article.
Cinnamon basil flavored tea
1 1/2 quarts water
Handful of cinnamon basil leaves, washed
2 family-size tea bags, decaffeinated preferred
1 (12-ounce) can concentrated apple juice, optional
Place water in pan. Bruise cinnamon basil leaves with wooden spoon. Add to water, along with 2 tea bags. Bring to boil and remove from heat. Cover and let steep 5 minutes. Serve warm or cold.
Note: To make a juice cooler, add can of frozen apple juice.