Ingredients for 4 servings:
1 L of water
0,05 g of saffron threads
1 vanilla bean (ca. 5 cm long)
In a saucepan, heat 1 litre of water with the vanilla bean, which you will have cut lengthwise to better release its aroma.
As soon as the water comes to a boil, continue cooking for 5 minutes, then turn the heat off and leave the vanilla in infusion for about half an hour. Cover the pot with a lid to avoid losing the aroma.
Strain the liquid and, once the water temperature has dropped to about 50°, add the saffron threads and put the lid back on the saucepan. After about an hour, pour the tea into a glass jug, filter it with a strainer and serve. If you like, you can accompany your tea with some thin slices of banana, whose flavour nicely complements that of this infusion.