1. You'll need either a clean coffee grinder (I have an extra that I use just for chopping herbs and spices) or a food processor, and a large bowl for this tea blend.
2. Measure your loose-leaf rooibos out into a large bowl. Make sure there's enough room to stir well after you incorporate the other ingredients.
3. With a sharp knife, chop both cinnamon stick and vanilla beans into sections 1/4 to 1/2 inches long. This will make it easier on your grinder or processor.

4. Pulse cinnamon in grinder until it breaks into small pieces, stopping before it's a powder. Add to rooibos. Repeat with vanilla (stop before it's a paste), and stir well!

Brew Instructions:

1. 1 Tbsp tea blend per tea bag (I love these that iron-close), or infuser. Use very hot (200 degrees) water, and steep for up to 15 minutes to benefit from the full depth of flavor. Drink plain or with cream and honey. Refrigerate for iced tea!