As Marcus told Tea Magazine in an interview, “Tea was always in the cards from day one, it’s part of the restaurant in every sense, from the bar to sipping a cup to cooking with it.” Not only is tea steeped in tradition, the ritual of drinking tea has a healing power to it, and has a way of bringing people together. It provides a certain level of comfort and is a great way to healthfully flavor our favorite foods.
This week I indulged in a luscious cup of Ambessa’s Choco-Nut Tea, the richness of dark chocolate, caramel, and peanut flavors were overly abundant that I thought I may as well be eating a candy bar.Which is why I was pleasantly surprised to read on the tin that Ambessa’s Choco-Nut Tea contains only black tea, apricots, and marigold petals all of which are much healthier than a candy bar, and the last of which presents us with even more curing qualities.
Marigold petals or Calendula contain carotenoids,(vitamin A like compounds) which are anti-inflammatory and immune stimulating, great for digestion and menstrual symptoms. Furthermore, the flowers have water-soluble polysaccharides and saponins that have been used to heal stomach ulcers.
After contemplating the health and taste benefits of the Choco Nut Blend, I thought it would be a great addition to balsamic reduction and would compliment the sweet yet tangy flavor.
What’s more, this Choco Nut Balsamic Reduction recipe can be used in/on all kinds of tasty dishes.
- roasted beet salad with goat cheese and a glass of crisp rose
- strawberry ice cream
- creamy carrot and parsnip soup
- roasted asparagus
- caprese salad
- grilled treviso with watercress and creamy blue cheese
- lamb sausage, goat cheese, and fig salad
- seared duck breast with roasted figs and arugula salad
- spring crostini