By
Valerie Lull
As we transition from summer into fall, it’s time to bring out the traditional fall foods and teas. There are the old favorites that we have learned to love and there are new blends that we can create. Here are a few recipes for fall teas.
Ginger Tea
When the fall season comes one of my favorite teas is ginger. It gives me a bit of an herbal zing and warms me up. It also helps soothe my arthritis. Ginger is useful for digestive problems and is also good for detoxification. Here is the basic recipe.
1 oz. dried ginger (or fresh if you prefer
1 Cup of boiling water
Cinnamon and/or lemon
Pour the boiling water over the above ingredients and let it steep 2-4 minutes depending on how strong you want it.
Rooibos Tea
Rooibos tea is from South Africa. It is often called red tea. There is no caffeine in it. Rooibos has a robust taste and is full of antioxidants. There is no relationship between rooibos and the teas that come from the camelia sinensis plant. Actually herbal teas are not true teas, but everyone calls them herbal tea. Rooibos is a good base for a chai tea.
1 oz. loose rooibos tea
1 Cup boiling water
Cinnamon to taste
Cloves to taste
Sweetener of choice
Pour boiling water over the ingredients and steep to taste. Tea bags can be used in place of the loose tea.
Pumpkin Spice Tea
Pumpkins are popular around the fall holidays. Pumpkin Spice tea is a delicious addition to a cool fall evening.
1 tea bag of black tea
Cinnamon, nutmeg and cloves to taste
Sweetener of choice
1 Cup boiling water
Add some milk to make a latte if you choose
Pour boiling water over ingredients and steep 2-4 minutes. Steep longer for a stronger flavor, or less for a light flavor. Enjoy!
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References
Simple Ways to Stay Healthy 