Sweet, Spicy, Floral Flavor…
Bay Leaf Tea
Back in the day, tea was Lipton, Celestial Seasonings, Twinings, or maybe even Gold Kili Instant Ginger. But one day, you’ll discover how much more fulfilling making your own teas are. I did one fateful day while driving home from work.
Admittedly, I’m brain dead when it comes to keeping up with the latest music, celebrities, and movies, so I turned on the radio and came across a talk show cuisine segment about fresh bay leaves and their unbelievable versatility. Used to the dry stuff, who could’ve thought that the fresh varieties had such subtle yet complex flavor―like a sweet, floral vanilla! West Indians have been making this for generations as part of folk medicine, but this is the simple spicier recipe I came up with.
I sweetened it with local wildflower honey since my allergies are real in Virginia, but easily make this vegan with maple syrup or agave nectar!
- 9 Cups (2000ml) Water
- 0.75 Ounces (21g) Fresh Bay Leaves, torn
- 1 Cinnamon Stick
- 1 Cup (340g) Wildflower Honey or any other honey, maple syrup, or agave nectar to taste.
In a large pot, bring water to a simmer and add the torn bay leaves and cinnamon. Do not leave any of the leaves whole, or else the flavor may not be extracted.
Let tea simmer on low for 1 to 2 hours or until water has reduced by half. Take the tea off the heat.
Let tea cool for 5 minutes before stirring in honey.
Serve hot or let chill in refrigerator to serve cold later.
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