The flavors of fall in a mug. This tea latte is perfect for the season, and it can transport you there any time of the year. Soom Tahini and Honeybush Tea pair up in this comforting sip. Sweetened with maple syrup and dusted with Vietnamese Cinnamon and Vanilla Bean Powder. Take a sip and ahhhhh.
Time: 10 min
Makes 2 LattesRating
/rating_off.png "1 Star")
Loading...| 1 Tbl Honeybush Tea | |
| 2 cups milk, heated | |
| 1 Tbl Soom Tahini | |
| 2 Tbl maple syrup | |
| 2 tsp Traditional Mexican Vanilla | |
| Vanilla Bean Powder for garnish | |
| Vietnamese Cinnamon for garnish |
| 1. | First, make the Honeybush Tea. Steep 1 Tbl Honeybush in 2 cups near-boiling water. Steep for 15 mins. Strain off leaves and set the hot tea aside. |
| 2. | In a blender, combine the hot milk, Soom Tahini, maple syrup and extract. Blitz until very smooth, creamy and frothy. |
| 3. | Divide the Honeybush tea between 2 mugs, add in the milk/tahini combo. Dust with Vanilla Bean Powder and Vietnamese Cinnamon for garnish. |
Leave a Reply