Cardamom Buckwheat Quiet Cup

Vanilla and a tiny pinch of cardamom give roasted buckwheat tea a warm, aromatic finish without adding milk. The tea's toasted flavor remains the main feature, with the spices making it feel a little more rounded. Measure the cardamom carefully; it can easily become stronger than the delicate grain aroma. This is a light evening cup for someone who enjoys nutty flavors but doesn't want a creamy drink. Brew pure sobacha according to its packet rather than making it overly concentrated.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 1/8 tsp Alcohol-free vanilla flavoring
• 1 tiny pinch Ground cardamom

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

Roasted buckwheat tea · caffeine-free with vanilla and cardamom

Vanilla and cardamom changes the character of the roasted buckwheat tea, giving a caffeine-free brew more than one flavor to notice.

The cardamom detail

Here cardamom supplies a fragrant, almost citrusy warmth, with roasted buckwheat tea and vanilla turning that familiar ingredient into a different kind of warm cup.

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