Mint, Ginger and Honey Hot Toddy

teas.co.uk · 10 min · Serves 1

You'll need

• 1 Dragonfly Organic Three Mint Medley pyramid bag
• 250ml freshly drawn water, boiled and left to stand 30 seconds (95C)
• 1 thin coin of fresh ginger root, peeled, about 5mm thick
• 1 long strip of unwaxed lemon peel, about 5cm long
• 1 whole clove, to stud into the lemon peel
• 1 tbsp acacia honey or raw blossom honey
• 1 tsp fresh lemon juice
• 1 small fresh mint sprig, to float (optional)

Method

1. Boil the kettle, then take it off the heat for thirty seconds to settle to about 95C. A full boil scalds the mint and turns the cup harsh.
2. Warm the mug by half filling it with hot water, swirling and tipping it out, so it holds the heat through the steep.
3. Push the clove through the skin side of the lemon peel so it sits firmly and will not float loose in the cup.
4. Drop the studded peel, the ginger coin and the mint bag into the warm mug and pour the water over, filling to about a centimetre below the rim.
5. Cover with a saucer or tea cosy to keep the mint, ginger and clove aromas in while it steeps.
6. Leave it covered and undisturbed for a full six minutes.
7. Lift out the bag, press it once against the side and discard, leaving the peel, ginger and clove in the mug.
8. Stir in the honey until it dissolves, add the lemon juice, then taste and add a little more honey if it is too sharp.
9. Float a mint sprig on top if you like, and sip it slowly while it is hot; the ginger and clove build as you go.

Recipe: https://teas.co.uk/recipes/mint tea/mint ginger and honey hot toddy/