Kumquat Rooibos Small Lantern

Kumquat gives rooibos both tart juice and a fragrant citrus-peel aroma. Cinnamon adds a small warm note that suits the tea's woody flavor. Slice the kumquats thinly and remove the seeds before adding them to the cup. A gentle press is enough; crushing the peel aggressively can make the result too bitter. This is a brighter evening rooibos with a clean citrus finish, offering more texture and aroma than a simple strip of orange peel.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 2 fruit Kumquats, deseeded and thinly sliced
• 1/16 tsp Ground cinnamon

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

Rooibos · caffeine-free with kumquat and cinnamon

The rooibos and kumquat and cinnamon combination offers a mellow, woody brewed flavor without caffeine—a useful option when you want another brewed drink later.

Kumquat · a reason to linger

Warm kumquat with rooibos and cinnamon and you get a mix of fragrant peel and tart citrus in a cup made for small, comfortably warm sips.