Pear Barley Night Window

Pear adds a mild fruit sweetness to roasted barley tea, while cinnamon brings a warmer aroma. Use a ripe pear and thin slices so a short infusion can make a difference. A gentle press helps release the juice without turning the tea into a puree. Strain if you prefer a smoother cup. This is a quietly rounded evening drink, with the pear softening the tea's toasted edge and the cinnamon staying small enough to let both ingredients remain noticeable.

Ingredients

• 1 tea bag Roasted barley tea
• 6 oz Water
• 1/2 fruit Ripe pear, cored and 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

Barley tea · caffeine-free with pear and cinnamon

With pear and cinnamon beside barley tea, you can enjoy a toasted-grain aroma while keeping caffeine out of this recipe.

Pear beside barley tea and cinnamon

Using 1/2 fruit of pear adds a mellow orchard sweetness to the warm barley tea and cinnamon, bringing aroma as well as taste to this combination.

Barley contains gluten.