Rooibos is a pleasing, caffeine-free alternative to the black tea leaves that traditionally flavor this hot Indian drink.
• 2 2/3 cups water
• 1 1/3 cup nonfat milk
• 4 rooibos tea bags or 4 teaspoons loose rooibos leaves
• 4 teaspoons honey
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
1. Bring the water, milk, and rooibos almost to a boil over medium-high heat. Reduce the heat immediately.
2. Cover and let the tea stand over a low flame for 5 minutes. Stir in the honey and spices, and when dissolved, strain and discard the tea bags or leaves.
3. Serve the tea hot.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.