Clementine Barley Evening Air

Clementine gives roasted barley tea a soft citrus note, while cardamom adds a faint aromatic lift. The toasted tea flavor keeps the combination from tasting like warm orange juice. Stir in the juice after brewing and use only the tiny measured pinch of spice. This is a lighter, fruitier grain-tea option with a gently dry finish. It suits someone who enjoys citrus aromas but would rather skip the sharper acidity of a lemon-based evening drink.

Ingredients

• 1 tea bag Roasted barley tea
• 6 oz Water
• 2 oz Clementine juice
• 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

Barley tea · caffeine-free with clementine and cardamom

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

Clementine · a reason to linger

Warm clementine with barley tea and cardamom and you get a soft, sweet citrus flavor in a cup made for small, comfortably warm sips.

Barley contains gluten.