Cooking with Tea
Tangy Turmeric Ginger Tisane
The combination of a tangy yet warming spice of this tisane lends itself to a wide range of recipes. Below are a few I’ve been experimenting with recently.
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Jello Tea with Apricot and Whipped Cream
Mix 1 tablespoon Tangy Turmeric Ginger Tisane with 2 cups boiling water. Steep for 15 minutes, then remove tea leaves.
Combine 1/2 cup cold water with .5 oz unflavored gelatin. Stir 1 minute or until powder is dissolved.
Combine gelatin mixture with tea broth and stir for 5 minutes.
Pour into 2 small cups and refrigerate for 3 hours.
Top with sliced apricot and whipped cream.
Enjoy!
Sunrise Granola Bar
Chop 1 cup pitted dates in a blender until it starts to form a ball.
Mix 1 1/2 cup rolled oats, 1 cup chopped nuts (mixed or just almonds, your choice), and dates in a bowl.
Heat 1/4 cup agave, 1/4 cup peanut butter, and 2 teaspoons Tangy Turmeric Ginger Tisane in a saucepan on medium for 2 minutes. Stir constantly.
Add tea mixture to bowl of other ingredients and stir to combine.
Poor mixture on a parchment paper lined cookie sheet or pyrex dish. Flatten to even layer.
Sprinkle 1 teaspoon Tangy Turmeric Ginger Tisane over bars. Cover and freeze for 3 hours.
Cut into squares to make bars or crumble for granola topping.
Keep leftover bars/granola in fridge or freezer.