A recipe that seems to come directly from Strasbourg’s christmas market but …
It’s harder than I thought to enter the kitchens in asia. I thought I would have a good opportunity to learn a few traditionnal vietnamese recipes when I booked my volunteering in Sa Pa in a “homestay” but I actually couldn’t leave the bar when diner was prepared and the atmosphere was not at exchanging anything with the owners anyway. We had a few very good dishes on the table though like the pork/chicken with sesame, the fresh papaya salad with peanuts or the bamboo sprouts beef… I still have 3 weeks to spend in Vietnam, who knows?!?
Meanwhile, in this “homestay” I was bartending and the temperatures outside were stuck between 0 and 4°C. I was therefore serving hot drinks like hot chocolate with amaretto, mulled wine (hot wine – Glüe wine) or this delicious apple and cinnamon tea that brought me in one second from summer in south east asia to Xmas in Europe.
Ingredients for 1 cup :
- 2 lemon grass sticks
- 1 star anise
- 4, 5 pieces of cinnamon wood
- 1 slice of apple
- 1 tea spoon honey
- 1 teaspoon sugar
- half a cup hot water
- 1 cup apple juice
- Slightly mash the lemon grass with the handle of your knife
- In a pan, put the lemon grass, anise, cinnamon, sugar and hot water and heat to simmering.
- Add the apple juice, honey and the slice of apple and heat it until it’s hot enough to drink. (heat to simmering again for 1 to 5 minutes if the quality of the apple juice is not good enough and makes it a bit sour)
Tip : Keep the spices in a bit of juice to make another tea later or to make a tea for someone else. Having more time to infuse can only give the tea a better taste.