Apple Buckwheat Supper Break

Apple juice softens roasted buckwheat tea, while a teaspoon of balsamic vinegar gives the finish a darker, tangy edge. The tea's toasted aroma keeps the combination from feeling like a simple apple drink. Mix the vinegar into the still liquids thoroughly before serving. The result should be lightly sweet and gently sour, rather than tasting strongly of vinegar. This is a caffeine-free dinner cooler with an unusual, slightly savory character that works especially well when sugary mocktails don't appeal.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 2 oz Apple juice
• 1 tsp Balsamic vinegar

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Roasted buckwheat tea · caffeine-free with apple juice and balsamic

Roasted buckwheat tea gives apple juice and balsamic a brewed base without caffeine, so the flavor does not depend on a caffeinated tea or coffee.

A different side of balsamic

There is a rounded, tangy edge from the measured balsamic in the roasted buckwheat tea and apple juice mixture, giving that ingredient a place without drowning out the other flavors.

Use pure buckwheat tea without added green or black tea. Buckwheat can be an allergen.