🍵 my herbal tea recipes
little blends i've gathered and made my own. all caffeine-free, all made with love. brewed best on rainy days or quiet evenings. ✨
🌿 ingredients
- 2 tsp dried chamomile flowers
- 200 ml boiling water (90°C)
- 100 ml oat milk (or any milk)
- 1½ tsp raw honey
- ¼ tsp vanilla extract
- pinch ground cinnamon
- 1 strip lemon peel
📋 how to make it
- 1 Bring water to 90°C — just before boiling. Overly hot water makes chamomile bitter.
- 2 Steep the chamomile flowers for 5 minutes. Cover the cup while brewing to keep the oils in.
- 3 Strain the tea into your favourite mug. Stir in honey while it's still hot.
- 4 Warm the oat milk gently and froth it — a fork whisked quickly works if you don't have a frother!
- 5 Pour the warm milk over the tea and add vanilla if using. Top with a tiny pinch of cinnamon.
🌸 cottagestar's notes
this is my most-made recipe ever. i brew it every single evening before bed and i'm convinced it's why i sleep so well. the vanilla makes it taste almost dessert-like. try it with a square of dark chocolate on the side. 🌙
🌿 ingredients
- 1 tbsp dried culinary lavender
- 400 ml boiling water
- 2 tbsp honey or agave
- juice of 1 lemon (fresh!)
- ice to serve
- 1 sprig fresh rosemary
- 3–4 lemon slices
- sparkling water to top
📋 how to make it
- 1 Steep lavender in boiling water for 4–5 minutes. Don't over-steep or it becomes soapy!
- 2 Strain and stir in the honey while hot until fully dissolved. This is your lavender simple syrup base.
- 3 Let it cool to room temperature, then add fresh lemon juice and stir.
- 4 Fill two tall glasses with ice. Pour the lavender lemon tea over the ice.
- 5 Optional: top with a little sparkling water for a fizzy version. Garnish with lemon slices.
🌸 cottagestar's notes
use culinary-grade lavender only — not the ones from the garden centre! i make a double batch of the syrup and keep it in a jar in the fridge for up to a week. also incredible stirred into lemonade or sparkling water. 💜
🌿 ingredients
- 2 tsp dried hibiscus flowers
- 1 tsp dried rose petals (culinary)
- 400 ml boiling water
- 1½ tbsp honey
- ½ orange, sliced
- 1 stick cinnamon
- 2–3 cardamom pods, crushed
- ice for iced version
📋 how to make it
- 1 Combine hibiscus, rose petals, and optional spices in a teapot or heat-proof jug.
- 2 Pour over boiling water and steep for 5–6 minutes. The colour will turn a glorious deep crimson.
- 3 Strain into cups or glasses and stir in honey while hot.
- 4 Add orange slices — they're not just decorative, the oil from the peel adds a beautiful citrus note.
- 5 Serve hot, or cool and pour over ice for a stunning iced tea. Both versions are incredible.
🌸 cottagestar's notes
hibiscus is naturally tart and packed with vitamin C. this tea is genuinely gorgeous to look at — deep ruby red with jewel-like orange slices. i make this when i want to feel a little fancy. the cinnamon + cardamom version is my absolute favourite cold-weather variation. 🌹
🌿 ingredients
- 8–10 fresh mint leaves
- 4–5 lemon verbena leaves (fresh or dried)
- 250 ml boiling water
- 1 tsp honey (optional)
- ½ lemon, juiced
- 1 slice fresh ginger
- 1 tsp apple cider vinegar
📋 how to make it
- 1 Gently bruise the mint leaves between your palms to release the oils — you'll smell the difference immediately.
- 2 Place mint and lemon verbena in your mug or a small teapot.
- 3 Pour over boiling water and cover. Steep for just 3–4 minutes — longer and it gets bitter.
- 4 Strain, squeeze in lemon juice, and add honey if desired.
- 5 Drink immediately while fresh — mint tea doesn't keep well!
🌸 cottagestar's notes
i grow mint on my windowsill specifically for this recipe. there's something magical about using fresh herbs from a little pot on your windowsill. lemon verbena can be swapped for a strip of lemon peel in a pinch. brilliant for digestion after meals too! 🌿
🌿 ingredients
- 1 ripe peach, sliced
- 2 cm fresh ginger, sliced thin
- 500 ml water
- 2 tsp dried peach leaf (or rooibos)
- 1 tbsp honey
- ½ tsp turmeric (optional)
- 1 stick cinnamon
- 2 cloves
- squeeze lemon or lime
📋 how to make it
- 1 Add water, sliced peach, ginger, and optional spices to a small saucepan.
- 2 Bring to a gentle simmer over medium heat and simmer for 8 minutes until the peach is soft and the water is fragrant.
- 3 Add the dried peach leaf or rooibos and steep for 3 more minutes off the heat.
- 4 Strain into mugs, pressing the peach pieces through a sieve a little to release all that juice.
- 5 Stir in honey and a squeeze of lemon. Serve with a fresh peach slice as garnish.
🌸 cottagestar's notes
this is the one i make when i want something that feels a bit special. simmering real fruit makes the whole kitchen smell incredible. rooibos makes a wonderful base if you can't find peach leaf tea — naturally sweet and caffeine-free. frozen peaches work just as well in winter! 🍑
🌿 ingredients
- 1½ tsp dried chamomile flowers
- 1 tsp dried valerian root
- ½ tsp dried passionflower
- ½ tsp dried lavender buds
- 200 ml hot water (not boiling)
- 1 tsp honey
- ¼ tsp ashwagandha powder
- pinch nutmeg, grated
- splash warm oat milk
📋 how to make it
- 1 Measure all dried herbs into a tea infuser or small teapot. You can make a larger batch and store it in a jar for up to 3 months.
- 2 Heat water to about 85°C — hot but not boiling to preserve the delicate compounds in the herbs.
- 3 Pour over the herbs and cover. Steep for 6–7 minutes. The longer the steep, the stronger the effect.
- 4 Strain carefully and stir in honey until dissolved. Add a splash of warm oat milk for a creamier version.
- 5 Sip slowly, ideally in bed or a cosy chair. Let your eyes close. 🌙
🌸 cottagestar's notes
valerian root has a very earthy, slightly unusual smell — that's completely normal! the honey and lavender balance it out beautifully. i mix a big batch of the dry blend and keep it in a little labelled jar. please note: if you're taking any medications, check with a doctor before using valerian or ashwagandha. sleep tight! 🌙✨