• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Blood Orange Tea

March 3, 2013 By Sarah Leave a Comment

  • Facebook
  • Twitter
  • Pinterest

tea-cover

Growing up, my mom always had Constant Comment Tea.  I loved the sweetness of the orange, cinnamon and cloves—it was the perk of being sick!  So when I got a cold this week I decided to make my own.

Embarrassingly, it had never occurred to me that “tea” was a blend of different plants and spices until I got sick while visiting my in laws in Puerto Rico back in 2006.  For me, tea had always come in a package and I never gave any thought about where it came from.  Sad, I know!  My mother in law, who is a master at growing everything, went out to the back yard, took down a few leaves (lemongrass and guanabana), and put them in a pot with water to boil.  Tea!

Here’s my quick at home version of Constant Comment.

Blood Orange Tea
1 blood orange (I used two mini blood oranges that came in my farm box this week, you could also use a regular orange, it just wouldn’t be the pretty red color)
1 small cinnamon stick
5 cloves
half of a lemon
½ t agave
boiling water to fill mug

While waiting for your water to boil, juice the orange and half of the lemon into your mug.  Place cinnamon stick, cloves and agave in the mug.  Pour boiling water to fill mug and let steep for a minute or two.  Enjoy!

tea

tea-2

 

Tweet

Filed Under: Beverage, Recipe Tagged With: blood orange, cinnamon, clove, tes

Previous Post: « Happy Birthday Dr. Seuss!
Next Post: Triangle Tofu (aka Sweet and Sour Tofu with Pineapple) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2023 Fried Dandelions · CONTACT · ABOUT

MENU
  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor