Saffron has been used in traditional medicine for generations and has been shown in some studies to help alleviate anxiety and improve mood.
Uplifting spiced saffron tea
1 cinnamon stick
3 cardamom pods
pinch of saffron
200ml almond, oat or cow’s milk
1 rooibos (or chai) teabag
pinch of turmeric powder
1 dessertspoon maple syrup or honey
Place the water, cinnamon, cardamom and cloves in a pan and simmer gently for 5 minutes.
Turn off the heat, add the saffron and leave it to steep for 5-10 minutes or longer if you aren’t in a rush. Then add the milk, teabag and turmeric, and heat gently through without boiling for 1-2 minutes, or longer if you want the tea flavours to be stronger.
Remove the teabag, add a dessertspoon of maple syrup and pour the tea into your favourite mug. You can strain it first, but I prefer to leave the spices in, avoiding the cloves, cinnamon and cardamom as I drink but enjoying the odd saffron strand.
This recipe is reproduced with kind permission from The Happy Kitchen by Rachel Kelly (Simon & Schuster, $35.00), available now.