In Ayurvedic medicine, Ashwagandha is an adaptogenic root commonly used for its tonic properties to enhance concentration, improve circulation and support the nervous system. It’s also considered a powerful aphrodisiac! This sultry winter tea blend is made from warming red rooibos, dried rose petals, cacao and vanilla. The brilliant flecks of pink peppercorn aid in digestion and increase the potency of this antioxidant-rich tea. Pair this rich herbal potion with dark chocolate to invoke your sensual side.
Ingredients
SERVINGS: 16 ounces of loose tea
- ½ cup loose leaf rooibos tea
- ¼ cup dried rose petals
- 2 cinnamon sticks, crushed
- 2 whole vanilla beans, chopped
- 2 tablespoons cacao nibs
- 1 tablespoon pink peppercorns
- Optional: 1 tablespoon dried Ashwangandha root
Preparation
Combine all ingredients in a jar, lightly stir or shake until loosely combined. Seal and store out of direct sunlight until ready to use. To make the tea, boil water and place 1-2 tablespoons of the loose leaf in a French press, tea strainer or tea bag. Pour hot water over tea and allow to steep for 5-10 minutes before serving. Serve alone or with a splash of milk and raw honey.
Note: OKC’s Savory Spice Shop carries these fragrant spices and Urban T House has a great selection of loose-leaf rooibos. I also love Mountain Rose Botanicals for ordering bulk organic herbs, spices and tea.
