Blackcurrant Rooibos Lamplight

Blackcurrant gives rooibos a deeper, tarter fruit flavor, while vanilla softens its woody edge. Plain juice works better than concentrated cordial unless you want a much sweeter result. Stir the vanilla in carefully so it remains an aroma rather than the main taste. The rooibos gives the cup a little structure beneath the berry. This is a fuller-flavored evening tea with a dark-fruit finish, useful when lighter chamomile or mint drinks don't sound particularly appealing.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 1 oz Blackcurrant juice
• 1/8 tsp Alcohol-free vanilla flavoring

Make it

1. Prepare any fruit as listed, removing stones, cores and hard stems.
2. Brew the tea in the measured water according to its packet, then remove the bag.
3. Whisk any nut or seed butter into a spoonful of the hot tea first. Add it back with the fruit, juice, spices or other listed flavorings. Warm gently in a small pan for 3–4 minutes if needed to soften fruit; do not boil.
4. Strain if preferred, removing whole peel, herb or ginger pieces. Serve at a comfortable drinking temperature.

Benefits

Rooibos · caffeine-free with blackcurrant and vanilla

Blackcurrant and vanilla changes the character of the rooibos, giving a caffeine-free brew more than one flavor to notice.

A warmer side of vanilla

The rooibos and blackcurrant carries a sweet-smelling vanilla aroma from vanilla, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.