🍵 my herbal tea recipes
little blends I've gathered and made my own. I really like making my own herbal blends, and I also hope you find them useful, feel free to make your own
🌿 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 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 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!