Mambo Sprouts

Honeybush Milk Tart

Courtesy of Numi Organic Tea.

Prep Time: 45 minutes

Cook Time: 20 minutes

Ingredients:

• 2 tea bags Numi Honeybush
• 2 cups whole milk
• 2 eggs
• 1/3 cup sugar
• 2 Tbsp. white flour
• 2 Tbsp. cornstarch pinch of salt
• 1 Tbsp. vanilla extract
• 1 Tbsp. butter
• 1/4 cup crushed pistachios
• ground cinnamon
• 8”- 9” graham cracker pie crust

Directions:

1. Place 2 tea bags of Honeybush in milk and bring to a simmer. Set aside.
2. In separate bowl, beat eggs and sugar, until fluffy. Blend in flour, cornstarch and salt.
3. Squeeze and remove tea bags from milk. Add milk to sugar mixture, one cup at a time.
4. Return mixture to stove and stir constantly over medium heat until it thickens. When mixture is thick and smooth, add vanilla and butter; stir until butter melts.
5. Pour into a pre-baked 8”- 9” pie crust. Sprinkle with crushed pistachios and cinnamon.
6. Refrigerate for at least 2 hours before serving.

Servings:

Makes 8 Servings