Chestnut Buckwheat Evening Bench

Cooked chestnut gives buckwheat tea a soft, gently sweet nuttiness that makes the two ingredients feel naturally related. A small amount of maple syrup is optional, especially if the tea tastes a little dry to you. Mash the chestnut in the warm tea and strain for a smoother cup. This is fuller in flavor than plain grain tea but still much lighter than a milk-based latte. The finish is mellow and toasted, with no sharp fruit or heavy spice involved.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 2 tbsp Cooked peeled chestnuts, chopped
• 1/2 tsp Maple syrup (optional)

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 chestnuts

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

Chestnuts · a reason to linger

Warm chestnuts with roasted buckwheat tea and you get a mellow, starchy sweetness in a cup made for small, comfortably warm sips.

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