Type what you have

Ingredients

• ✓ rooibos tea
• water
• pancake mix
• butter
• brown sugar
• pecan

Instructions

1. 1 Steep the rooibos tea bags in the water for 5 minutes; remove tea bags and allow tea to cool.
2. 2 Heat a skillet over medium-low heat until a drop of water on the surface sizzles for a moment before disappearing. Whisk together 1 1/2 cups cooled tea with the pancake mix.
3. 3 Melt 1 teaspoon butter in the center of the skillet. Place 4 to 5 pecan halves into the melting butter. Pour about 1/3 cup pancake batter directly over pecans and butter. Sprinkle 1/2 tablespoon brown sugar over the top of the pancake, and add another thin pat of butter over the sugar.
4. 4 When the edges of the pancake appear dry and bubbles form on the top, turn and cook until lightly browned, about 40 seconds. Remove from pan; add any melted sugar from the pan to the top of the pancake. Repeat with remaining pancake mix, butter, pecans, and sugar.

By CVH

Ingredients

• ✓ rooibos tea
• water
• white sugar
• star anise
• cinnamon stick
• cardamom
• sweetened condensed milk
• ice

Instructions

1. 1 Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
2. 2 Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
3. 3 Fill 4 glasses with ice. Serve tea over ice.

By musicianamanda