mint and honey iced tea

Tea is out of my 100 mile range, as is coffee and nearly every other caffeinated beverage known to exist. Before starting this experiment I drank a lot of coffee. I loved coffee; the taste, the smell, the stimulation. I drank it black, nothing to interfere with its various flavors of bitter, smoky or sweet depending on its area of origin and growing conditions.

I snuck coffee once after starting off this project, once when I helped Noel and Danielle at the Farmers Market. I didn’t regret it, but it prolonged the caffeine withdrawal symptoms for another set of days.

These days, my stimulating drink of choice is a “tea” made from a handful of spearmint leaves from my front garden, a splash of honey (7 miles) and a frosty half-pint mason jar. However, I have recently found out that yaupon holly (Ilex vomitoria) contains caffeine and grows in our area. It is the only native North American plant known to contain the stimulant. Noel just happened to have a jar of the leaves that he foraged and roasted. The jar is now in my possession, but I have yet to try the tea. For now, try this mint and honey iced tea:

1 – Pick a handful of mint. Mix it up if you have several varieties. I have spearmint and orange mint at the house, wild mint at the park down the street and peppermint at the co-op garden.

2 – Boil a cup or two of water.

3 – Remove from heat. Add most of the (washed) mint leaves and stems. Cover and let stand for 5 to 10 minutes.

4 – Pour the liquid into a glass jar. Add remaining mint leaves.

5 – Place the open jar in the freezer until ice starts to form at the opening.

6 – Add a bit of honey or enjoy the simple mint flavor on its own.

Mint and honey are both said to be great for digestion. Mint is also great for a refreshing jolt, and this drink is especially great on a hot day.