Each day, right around 3 pm, I get a little itchy. I lose focus and need to walk away from my computer for a moment or two. Often, I just take enough time to start a load of laundry or do a few dishes before getting back to work. Lately though, as the weather has started to cool down a little, I’ve found that what I most want during this little mid-afternoon break a mug of something warm to bring back to my desk with me.
Some days I make a second cup of coffee (though that can wreck my ability to sleep before 1 am) and other times, I opt for honey and lemon stirred into simmered water (that one is particularly nice when my throat feels strained from too many canning classes). Lately though, my very favorite thing is green tea with a drizzle of apple mint syrup.
There’s something about how the grassy green tea goes so nicely with the crispness of the apples and mint that I just love. On Tuesday, I drank three mugs in a row just because I couldn’t get enough of the flavor. Alas, it may well have been too much of a good thing. I was VERY zippy after the third cup. Green tea is lower in caffeine than coffee, but it still does have some.
The particular jar of syrup I’ve been using is one that was given to me by Alana of the blog Eating from the Ground Up (and author of the very beautiful book, The Homemade Pantry). It is wonderfully light in color and goes so nicely with the green tea. She included the recipe in a wonderful post she wrote last fall about dealing when your recipes don’t turn out exactly as you intended (a story I know all too well).
If you don’t have a jar of apple mint syrup in your refrigerator (though being that it’s apple season, I suggest you remedy that as soon as possible!), dig through your jam and jelly stash to find something that might be equally as good. A light syrup from preserved peaches would be delicious.
Has anyone else been doing something creative with their preserves of late? Please do share!
Note: The original inspiration to combine apple mint syrup with green tea came from my friend Alexis, who writes the lovely blog, Teaspoon and Petals. She recently mentioned infusing tea and hot chocolate and suddenly a door in my brain opened up to a new world of tea applications. Thanks Alexis!