Coconut Buckwheat Low Glow

Coconut milk gives roasted buckwheat tea a softer texture and a mild tropical note, while vanilla rounds out the toasted aroma. Use the lighter carton-style milk rather than thick coconut cream so the tea stays easy to drink. The buckwheat should still be recognizable underneath the milk. This is a gentle, lightly creamy cup with a nutty finish, useful when you want something closer to a latte without coffee, cocoa, or the strong flavor of a chai spice blend.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 2 oz Unsweetened carton coconut milk
• 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

Roasted buckwheat tea · caffeine-free with coconut milk and vanilla

Choose pure roasted buckwheat tea for this coconut milk and vanilla cup: its roasted, nutty tea aroma comes without the caffeine found in black tea.

Vanilla beside roasted buckwheat tea and coconut milk

Using 1/8 tsp of vanilla adds a sweet-smelling vanilla aroma to the warm roasted buckwheat tea and coconut milk, bringing aroma as well as taste to this combination.

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