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.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sleepy Mint and Honeybush, 20 Tea Bags 34g
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