It all started in the middle of a kombucha-making lesson with my friend, Rachel. Leaning over a gallon-size glass jar while carefully pouring the boiling water over the crisp black tea, "Something-something-or-other (about tea)," she says, "...sarsaparilla."
My ears perked. Sarsaparilla? Tea? Say what?
And thus began my quest to make root beer without all the sugar. So, without further adieu, the recipe.
*For a better taste, use sparkling water with a low-mineral content. Or, get more minerals in your diet and try a high-mineral content sparkling water, like San Pellegrino or Gerolsteiner.
I love T-Sac tea filter bags! You can find them at your local grocer or on Amazon.
Smile. :-) And, enjoy!
P.S. If you want to make a "melted root beer float," add a splash of creamer (almond, coconut, or cow or goat). Don't forget the straw!
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