Exact quantities, then the method.
Warm aniseed milk is an old evening favourite, and this is the grown-up, dairy-free version. If you love liquorice there is a lot to like here: the natural sweetness of the blend and of the oat milk means it needs no sugar at all, while a whisper of star anise over the foam plays up the aniseed. Being caffeine-free, it makes a cosy nightcap. Not one for liquorice sceptics, mind.
You'll need
- 2 pyramid tea bags of Teapigs Fennel and Liquorice (for concentrate)
- 100ml freshly drawn water at 100C, just off the boil
- 180ml barista oat milk
- A tiny pinch of ground star anise
- 1 280ml mug, warmed
- 1 small saucepan and a saucer for covering
- 1 small balloon whisk or milk frother
Method
- Steep the 2 pyramid bags in just 100ml of just-boiled water for six minutes under a saucer, then lift them out and press for a strong concentrate.
- Warm the oat milk to steaming but not boiling, then froth it until thick.
- Pour the concentrate into a warmed mug and top with the frothed oat milk, spooning the foam on last.
- Dust the surface with the tiniest pinch of ground star anise.
- Tip: a small drizzle of maple syrup suits it if you want it sweeter, though the liquorice usually has it covered.
The tea it is made with, and what to make next.
- Lemongrass Affogato with Mango Sorbet
- How to Brew Fennel and Liquorice Tea
- A Clean Cup of Lemongrass Tea
- A Naturally Sweet Cup of Twinings Pure Fennel
- The Standard Cup (Yogi Tea Organic Licorice)
All Fennel, Licorice & Verveine Recipes →
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Brewed with: Teapigs Fennel and Liquorice, 15 Tea Bags 37.5g
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