Date Barley Last Lamp

A soft date gives roasted barley tea a mellow, caramel-like sweetness, and vanilla makes the toasted aroma feel rounder. Split the date and press it gently in the warm tea so it releases flavor. You can strain it out before drinking if you prefer a clear cup. This won't become a thick or creamy drink; it stays light, with a fuller dried-fruit note underneath. It's a useful evening option when you want sweetness without a large pour of juice.

Ingredients

• 1 tea bag Roasted barley tea
• 6 oz Water
• 1 fruit Soft pitted date
• 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

Barley tea · caffeine-free with dates and vanilla

Choose pure barley tea for this dates and vanilla cup: its toasted-grain aroma comes without the caffeine found in black tea.

The vanilla detail

Here vanilla supplies a sweet-smelling vanilla aroma, with barley tea and dates turning that familiar ingredient into a different kind of warm cup.

Barley contains gluten.