Exact quantities, then the method.
A fresh, cool breakfast or light pudding: Greek yogurt rippled with a strong mint and honeybush brew, sweetened with a little honey and piled with berries. The tea gives the yogurt a gentle minty note from the inside, while a scatter of fresh mint on top keeps it lively. Mint, berries and yogurt make a natural trio, and it comes together in ten minutes.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint and Honeybush Yogurt Bowl recipe. Canonical: https://teas.co.uk/recipes/cocktails/mint-and-honeybush-yogurt-bowl/
You'll need
- 1 tea bag of Dragonfly Organic Sleepy Mint and Honeybush
- 50ml freshly drawn water at 100C, just off the boil
- 200g full fat Greek yogurt
- 1 teaspoon of clear honey (plus extra for the drizzle)
- 50g fresh mixed berries (raspberries and blueberries)
- 3 fresh mint leaves
- 1 300ml shallow glass bowl, chilled
- 1 small saucer for covering during steep
Method
- Steep the tea bag in 50ml just-boiled water for seven minutes under a saucer, then press it for a strong concentrate.
- Cool the concentrate down, standing it in cold water.
- Fold the cooled concentrate and the honey through the Greek yogurt until smooth.
- Spoon into a bowl and top with the fresh berries.
- Clap the mint leaves between your palms and scatter over, then drizzle with a little more honey.
- Tip: stir the concentrate through well so the mint flavour runs all the way through, not just on top.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sleepy Mint and Honeybush, 20 Tea Bags 34g
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