- 7 tablespoons of coconut oil
- 6 Tadin Bronco Té® tea bags
- 8 tablespoons of honey
- Tools: small silicone candy mold
- Fill a medium to large pot of water ¼ of the way with water and bring to a boil. Find a large metal bowl to sit on top of the pot (and fully cover it) – note that the bottom of the bowl should be at least 3 inches above the water. Set the bowl aside for now.
- Add coconut oil to the metal bowl. Once the water in the pot has come to a boil, reduce to low heat (simmer). Place the metal bowl on top of the pot and wait for the coconut oil to fully melt.
- Once the coconut oil has melted, cut off the strings from Tadin Bronco Té® tea bags. Place bags into the melted coconut oil and stir to submerge. Let steep in oil over low simmer for 2 hours (stirring occasionally).
- After 2 hours, remove the bags from oil (using the back of a spoon, press tea bags against the side of the bowl to remove as much oil as possible). Discard the tea bags. Place the bowl in the freezer for 10 minutes until cool. Add honey to the bowl and whisk it with coconut oil until it is the consistency of caramel sauce (this might take a few minutes).
- Pour the tea-honey mixture into a silicone candy mold. Freeze for 1 hour until solid. Pop out of the mold/tray and store in an airtight container in the freezer.
Note: Since infusion takes the most time, we suggest making this recipe on a Sunday morning.