Ingredients
- 2 tablespoons dehydrated dandelion leaves
- 1 tablespoon powdered dehydrated apple peels
- 1 teaspoon coarsely ground dehydrated ginger
- 1/2 teaspoon ground cinnamon
- 2 cups boiling water
Instructions
- Crumble the dandelion leaves in, ribs and all. The bitterness this blend is built around lives in the leaf rib, and picking it out leaves something that only tastes of apple.
- Layer the apple peel powder, ground ginger and cinnamon on top of the leaves rather than underneath. Powders sink into whatever sits below them and pack down into a mat the water has to fight through.
- Pour the boiling water over and steep it for a quarter of an hour. The ginger and cinnamon give up their heat early while the dandelion needs the full time.
- Expect the cinnamon to float and keep floating. Ground bark does not wet through, so stir it as you drink or skim it off, but do not read it as the brew having failed.
- Reheat gently if it has cooled, and serve it hot enough to steam. Merely warm, this blend reads as mostly bitter, because heat is what lifts the apple and spice to your nose.
- Keep the four components in separate jars and combine them by the cup. Ground cinnamon perfumes everything stored beside it, and within a month a premixed blend tastes of cinnamon and very little else.
