Instead of Starbucks.....

Why not try my cappuccino?
Well, it's more like an UNcappuccino.
I really feel sorry for the people like my sweet hubby, who are allergic to caffeine and are feeling neglected in a cappuccino and latte' world.

The Uncappuccino

2 cups boiling water
4 bags cinnamon tea
1/2 cup warmed milk
2 tablespoons brown sugar
whipped cream and cinnamon for sprinkling

In a teapot, pour water over teabags.
Copver and let steep for 5 minutes.
Remove and discard teabags.
Stir in sugar and the warmed milk.
Pour into cups and top with whipped cream and sprinkle with cinnamon.
Serves 4.
Note: Make sure when buying the cinnamon tea that you read the label. There shouldn't be any black tea in the package. That would add caffeine to the tea.
If you have to use 6 culinary grade cinnamon sticks in place of the tea bags. Let steep for an addtitional 3 minute for a total of 8 minutes and pull the sticks out and finish the recipe.


There seems to have been a little confusion about my George Orwell post.
I put my milk into my cup first, then the tea.
Orwell in his irreversible mind said it was to be done the other way and there was no talking him out of it. Well, fine for him.
Chemically, the milk will break down if you put cold into boiling hot. I give you my best link for fun in the kitchen Alton Brown who does chemistry in the kitchen and he can explain even better than me!

I want to say one more thing about tea lighteners.
Teas are herbaceous, they are floral, they are gentle and kind. What they are not is heavy.
The heaviest lightener you should put in your tea is whole milk. That is it.
Should you use half-n-half or cream you would be washing out the flavor of the tea.
If you tried to strengthen the tea to keep up with the cream you would have a tea latte' which might not be bad, but would have a high caffeine content.

Tomorrow I think we will be on to what is a true afternoon tea.
Until then, Brightest Blessings.