Sweet Salty Spicy

healthy... the tasty way

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October 9, 2018 by: Charlie Rioux

Saffron & Pear Iced Tea

Many people following The Eczema Diet want some options for flavorful drinks or tea. As such, I’ve been wanting to make a recipe for a delicious beverage that anyone would enjoy, but would also be safe for those following The Eczema Diet or Eczema Detox. However, I never got to it. So when Moscow Muled contacte me to try out their mugs, I thought what a perfect occasion to force myself to make that recipe!

Moscow Muled is a 2-year-old company making copper mugs. As I’ve seen copper mugs popping up everywhere, I was interested in learning more about them from the company’s owner, Jessica.

Copper mugs look good and can be great for hosting and to keep beverages cold for longer in style (no thermos here!). However, 100% copper mugs can actually be unsafe as copper can leak into beverages that are acidic.  This is why if you want to get copper mugs, you have to make sure they are lined with a safe material. Moscow Muled copper mugs are one of the safe options as they are fully lined with nickel, which I really appreciate. 

Copper mugs are traditionally used for moscow mule, a cocktail made with vodka, spicy ginger beer, and lime juice. However, they can really be used for any cold drink! I decided to make a flavorful iced tea.

This Saffron & Pear Tea is spicy, sweet and invigorating. It does have an intense saffron flavor, so only make it if you like saffron! If you prefer hot tea, you can also have this one hot, although I really prefer it’s flavor cold. Saffron is on the more expensive side, so this is a special occasion treat for me. If you want to have this more frequently, it would also be good with less saffron, but you would get a more mild flavor.

Want to make this into a flavorful cocktail? Add a shot of vodka!

Saffron & Pear Iced Tea
2018-10-09 14:58:56
vegan, gluten-free, soy-free, nut-free, low salicylate, The Eczema Diet-friendly
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 0.3 grams saffron (about 1 tsp)
  2. 2 sprigs fresh parsley
  3. 1/2 vanilla bean
  4. 1 pear, peeled and chopped in cubes
  5. 1 liter water
Instructions
  1. Add all ingredients to a saucepan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Remove from heat and let stand 20 more minutes.
  2. Strain. Refrigerate the tea until cold.
  3. Optional: place the strained cooked pear cubes on a baking sheet lined with parchment paper and place in the freezer. When ready to serve, use the pear as ice cubes.
By Charlie Rioux
Sweet Salty Spicy https://sweetsaltyspicy.net/
Note. This post was written in partnership with Moscow Muled Copper Mugs. Moscow Muled provided mugs free of charge for review, but did not sponsor this post. The recipe and opinions in this post are my own.

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Welcome to my blog! I am Charlie, and this is my recipe blog where I share my love for making delicious meals and treats. All my recipes are vegetarian and the majority are vegan.

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