Sunday, March 4, 2018

Instant Russian Tea

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As the long winter months have drawn on, I've been looking for warming drinks to change up my routine. I was getting a little bored with some of the teas I usually drink and I adore bone broth, but that was getting a little tedious day after day as well. I also have to be a bit careful with herbal teas, as I have a sensitivity to chamomile and have noticed that some other herbal teas give me a similar "itchy" mouth. So, I started hunting around and came across a recipe for Russian tea. This was an "instant" mix though and absolutely filled with terrible ingredients, like "orange drink powder," "instant powdered tea," and "cinnamon drops" (you know, those red, spicy candies). I did a little research into the flavors associated with Russian tea and came up with this healthier version.

One thing to note, this does call for black tea. Caffeine is allowed, but can be tricky on AIP. Read the introduction on this recipe for a little background detail here and to determine if you might want to swap a decaffeinated tea in when enjoying this mix.

Instant Russian Tea
Prep time
Cook time
Total time
Serves: 1¼ cups
  1. Using a spice or coffee grinder, grind loose tea into a fine powder. Add to a clean glass jar.
  2. Add sugar and all three spices to grinder, grind to a fine powder. Add to jar.
  3. Add collagen to jar.
  4. Add dried lemon zest to grinder, grind to a fine powder. Do the same with the orange zest. Add to jar.
  5. Seal jar and shake well to combine.
  6. To serve, pour 1½ cups hot coconut milk or water into a blender. Add 1 tablespoon Instant Russia Tea.
  7. Blend 30 seconds, until frothy.
  8. Allow to steep and sediment to settle for 3-5 minutes. Alternatively, pour through cheese cloth to strain sediment.
To dry citrus zest, simply spread zest over parchment paper on a baking sheet. Dry in a 200 degree Fahrenheit oven for 15-20 minutes.


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