Cinnamon Maple Saffron Tea

by Kindi Lantz July 05, 2018

Cinnamon Maple Saffron Tea

I can think of numerous reasons to incorporate saffron tea into your daily routine. In a recent post, I dug into the proposed health benefits of saffron. But for me, the number one reason (by far) to indulge in this cinnamon maple saffron tea is because of the incredible taste! When sipping this fragrant blend, my taste buds seem to come alive and I am transported to another place—a momentary vacation in the middle of my workday.

Who couldn’t use a little mental vacation amid the daily grind, right? That’s precisely why you should treat yourself to a cup of saffron tea.

To make this particular saffron tea, you’ll need a tea infuser or tea infusing kettle. In the winter, I like to use a cast iron kettle and keep the tea warm by setting it atop the wood burning stove so I can sip on it throughout the day. In the warmer months, it’s fantastic over ice!

Not only is it great regardless of season and temperature, it’s wonderful day or night. The ginger in the tea can provide a natural energy boost in the morning because it is said to improve circulation and really get that oxygen flowing! On the other hand, it won’t give you that jittery feeling that comes with too much coffee. Thus, it won’t keep you laying in bed wide-eyed in the middle of the night if you sip it in the evening.

Most recipes for similar teas suggest using sugar or honey to sweeten the beverage. Both honey and maple syrup are natural alternatives to refined sugar but I use maple syrup rather than honey for a multitude of reasons. The sweet, earthy maple flavor pairs wonderfully with the cinnamon, lemon, and saffron. It is smoother, with less of a bite than honey and I didn’t want to overshadow the saffron in the drink. Additionally, maple has fewer carbohydrates, fewer calories, and a bunch of incredible minerals that should be incorporated into our diets—minerals like magnesium, iron, zinc, calcium, and iron!

Without further adieu, here's the recipe for cinnamon maple saffron tea!

YIELD:

4 servings


INGREDIENTS:

PROCEDURE:

  1. Bring the water and lemon juice to boil.
  2. Press the saffron threads together between two spoons and crack the cinnamon into several small pieces.
  3. Place the saffron threads, pieces of the cinnamon stick, maple syrup, and ginger in the tea infuser.
  4. Pour the boiling water over the ingredients and let steep for 5 minutes.

SERVING SUGGESTIONS:

Pour the hot tea into a mug or serve it over ice. Drink this calming, yet uplifting beverage at any point of the day.


We are always looking for new ways to use saffron. What are some of your favorites? Let us know in the comments!





Kindi Lantz
Kindi Lantz

Author

Kindi Lantz discovered her love of cooking long before she could even reach the kitchen counters; her grandmother gave her access to nearly every ingredient in her kitchen for her (mostly inedible) experiments. Kindi’s culinary capabilities continued to grow even when she had reached her peak height at just under 5’. Her first job was as a Chef’s Assistant on her relatives’ farm at the age of 11. Throughout high school and college, she worked in a wide variety of restaurants—from American pub food to Japanese, Korean to Cajun, and down-home diners to Italian— and with each, she developed techniques and expanded her culinary expertise. For the better part of 10 years, Kindi managed and even took on part ownership of a gourmet catering company in the Portland, OR metro area—it was there, alongside some of the most talented chefs, planners, and entertainers, that Kindi’s passion developed the most. Kindi is obsessed with only using fresh and sustainably-sourced ingredients in the recipes she creates, which is what led her to SloFoodGroup!


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