MAKES 2 SERVINGS
This recipe is among my favorites and is the result of my own exploration of herbal blends. Once you make this or any herbal tea, don’t stop there—you can use it in a multitude of ways. I add herbal teas to cider, fruit juice, and wine, and I’ve used them to substitute for water and nonfat milk in recipes for breads, cakes, and cookies (some herbal teas that go well with baked goods include aniseed, peppermint, cardamom, and gingerroot). I’ve also made frozen, honey-sweetened herbal tea popsicles, and added herbal tea to carbonated water for a mildly fizzy drink.
• 4 cups spring or bottled water
• 1/2 teaspoon dried gingerroot
• 2 teaspoons roasted dandelion root
•1/2 teaspoon star anise
• 1/2 teaspoon cinnamon bark
• 2 teaspoons honey
• Milk to taste
• Nutmeg to taste
• Cardamom pods (bark removed)
1. Slowly heat the water in a noncorrodible saucepan. 2. Put the herbs into a mortar and crush slightly (or put them in a blender and run it briefly—just enough to release some of the aromas from the herbs). 3. Add the herbs to the warming water. 4. Cover the saucepan and simmer for about 10 minutes. 5. Strain the liquid into two large mugs. 6. Add 1 teaspoon of honey and a splash of milk to each mug. 7. Garnish with a sprinkle of nutmeg, and offer a toast to a great winter!
Read the main article: Making Herbal Teas.
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