Nice article here in the NYTimes with Camille Becerra’s breakfast - which includes a saffron tea.
“Rather than coffee, Becerra drinks saffron water in the morning. The recipe, a gift from Boulaabi, involves soaking the plant’s ruby-colored threads in water overnight to release the nutrients and flavor. “It has a savory note, and is floral-y but not in the way of a rosewater — it’s much subtler,” says Becerra, adding that the elixir helps clear her mind and increase her concentration. “