Recipes

 
Strawberry Chamomile Tea Paloma Ingredients:

1 cup of ice
1 Tbsp. chamomile tea syrup (see recipe below), plus more for sweetness
1/4 cup fresh grapefruit juice
1 shot tequila (optional)
Seltzer or club soda to top it off
2 sliced large strawberries, garnish
2 Tbsp. Chilín Con Limón, garnish (for the glass rim)


Strawberry Chamomile Tea Paloma Instructions:

Pour the Chilín Con Limón onto a small plate and spread it out. Dip your finger into a little of the chamomile syrup and place it around the rim of a large glass (make sure to get both the outside and inside).
Dip the rim of the glass upside down into the Chilín Con Limón and twist it a bit so it’s coated. Save the extra Chilín Con Limón for cooking.
Add the ice, chamomile syrup, grapefruit juice, and tequila to a glass and stir.
Top drink with the seltzer.
Garnish with fresh strawberry slices.


Chamomile Syrup Ingredients:

1/2 cup sugar
1/2 water
2 Tadin Chamomile Tea bags
1 Tadin Hibiscus Tea bag
2 large strawberries, sliced (about 1/2 cup)

 
Chamomile Syrup Instructions:

Heat the sugar and water in a small sauce pan on medium-high heat until small bubbles appear (about three minutes).
Add the tea bags and strawberry slices to a heatproof jar, pour the syrup over the tea bags, and steep for about 10 minutes. Pull out the tea bags and let cool to room temperature.
Store covered in the fridge for up to seven days.

 

Chef Carla’s Bonus Tip: Use the extra syrup to drizzle over pancakes or ice cream.