Ingredients
- 2 tablespoons dehydrated parsley leaves
- 2 teaspoons powdered dehydrated sweet potato
- 1/2 teaspoon dehydrated stevia leaves
- 1 whole clove
- 4 to 5 cups boiling water
Instructions
- Bruise the clove between two spoons instead of dropping it in whole. One is all this wants, and a whole one carries on releasing oil long after everything else has finished.
- Whisk the sweet potato powder into a little cold water until no lumps remain. It is a starch, and starch meeting hot water seizes into pellets that never come apart again.
- Put the parsley and stevia in the infuser and leave the slurry loose in the pot. Powder in a basket packs against the mesh and blocks it.
- Pour the boiling water over the lot and stir it once. That stir is what disperses the starch; left alone it drops straight to the bottom.
- Steep twenty minutes, then stir again before pouring. The sweet potato falls out of suspension as the pot cools, and without a second stir the last cup is thicker than the first.
- Pour it unstrained if you like the body, or through a mesh if you would rather it was clear. The flavour is in both; only the texture changes.
- Store the powder and the dried leaf in separate jars rather than premixed. Sweet potato powder pulls damp out of the air much faster than leaf does and will cake a whole blend into one solid disc.
