Quince Rooibos Reading Hour

Quince nectar brings a fragrant, almost floral fruit note to rooibos, and ginger adds warmth without needing a strong spice blend. Use prepared nectar rather than raw quince, which is too firm and needs proper cooking. A short rest lets the ginger become noticeable; remove it when the flavor suits you. This is a softly fruity tea with a woody background and a gently spicy finish, particularly good if you want something a little more unusual than apple or peach.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 2 oz Quince nectar
• 2 slice Fresh ginger, thinly sliced

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 quince and ginger

Rooibos gives quince and ginger a brewed base without caffeine, so the flavor does not depend on a caffeinated tea or coffee.

Quince beside rooibos and ginger

Using 2 oz of quince adds a fragrant orchard note to the warm rooibos and ginger, bringing aroma as well as taste to this combination.