|Topped with yoghurt, dried apricots, and walnuts|
This is one of my recent favourites, initially just thrown together with what I had to hand when I felt like having a sweet drink which wasn’t just ribena or apple juice. It’s made up in a large batch and kept in the fridge, though it can be made in smaller amounts or had hot.
4 litres water
8 chamomile teabags
3 Schwartz mulled wine spice bags (though any type of mulling spices works)
200ml Ribena or other blackcurrant cordial
1 litre of apple juice
1 dessert spoon of honey
1 dessert spoon of vanilla extract.
Chuck it all in a big pot and bring it up to near the boil. Turn the heat down and leave it to simmer for about 2 hours, stirring occasionally. It can be brewed for longer for a stronger taste of chamomile or spices but that about works for me.
Leave it to cool, bottle it up, and stick it in the fridge.