Today was such a day. But, I didn't make just any ordinary waffles, I put a special touch on them.
Waffles and tea.
No, the special touch isn't the peanut butter. That's normal fare. So is the non-high fructose corn syrup-free corn syrup. Most people grow up putting the normal, boring butter and maple syrup on pancakes and waffles. I was raised on butter, peanut butter, and corn syrup. Actually, if you'll read the ingredients on your average so-called “maple” syrup, corn syrup is generally the main ingredient above maple flavoring. So, most likely you use corn syrup, too.
But I digress. This isn't about what's topping the waffles. Not special.
The tea alongside is a little special. It's Vanilla Rooibos. Mornings generally mean lots of caffeine-bearing tea. Rooibos isn't what I call a “real” tea. It's derived from a South African bush, not Camellia sinensis that produces what we commonly know as tea – black, green, white, etc. It's an herbal “tea”, a non-caffeinated herbal tea.
I still digress. It's not about the difference between Camellia sinensis and (ahem) non-teas. Not special today.
What made this breakfast special is how the waffles were made. The rooibos isn't just served alongside the waffles, it's actually in the waffles. I infused a pot of the vanilla rooibos, cooled it down, and instead of plain water, I used the tea. It turned out very tasty, if I do say so myself.
It was suggested by our first-born offspring that next time maybe try Berry Blend or Jackfruit, or even the sweet, yet spicy, Berried Treasure. All these come from our favorite tea shop, Franklin Tea, lovingly served by Jan Erickson.
I've used ground Lapsang Souchong leaves as a dry spice, and the brewed version as the foundation for marinating brisket.
I invite you to experiment with tea in other uses besides just drinking. Anywhere a recipe calls for water, consider using tea instead.