1 (12 fluid ounce) can crushed ice
4/5 cups warm water
1 tablespoon minced mustard seed
2 scoops tea tree oil, divided
Heat oil in a large saucepan over low-temperature to medium-low. Add crushed ice and cold water; stir. Bring to a boil, then remove lid and simmer if necessary. Season to taste.
Meanwhile, in a small mixing bowl, combine 1 cup light cream, hot tea and 1 teaspoon mustard seed. Whisk until smooth, removing from heat. Combine 1 tablespoon cream and 1 teaspoon mustard seed in a separate bowl. Whisk until smooth, adding mashed pecans as needed. Serve warm.