Toasted Coconut Buckwheat Nook

Toasted coconut reinforces buckwheat tea's nutty aroma, while cinnamon adds a quiet warm note. Let the coconut infuse briefly and strain it out if you prefer a clear cup. The flavor is more roasted than tropical, so it doesn't need to taste like coconut milk. Keep the cinnamon light enough that you can still notice the grain tea. This is a simple evening infusion with a pleasantly dry finish, particularly good if sweet, creamy drinks don't suit your mood.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 1 tsp Unsweetened toasted coconut flakes
• 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

Roasted buckwheat tea · caffeine-free with coconut flakes and cinnamon

With coconut flakes and cinnamon beside roasted buckwheat tea, you can enjoy a roasted, nutty tea aroma while keeping caffeine out of this recipe.

A warmer side of cinnamon

The roasted buckwheat tea and coconut flakes carries a sweet-smelling spice note from cinnamon, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.

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