Chamomile Recipe

Heat the water

Pour 8 fl oz (about 240 ml) of fresh cold water into a kettle or small saucepan. Heat the water to just below boiling (around 200–205°F / 93–96°C). If you don't have a thermometer, bring to a vigorous simmer and remove from heat as soon as small bubbles form.

Prepare the chamomile

Place 2 tsp dried chamomile flowers (or one chamomile tea bag) into a teapot or a heatproof mug. If using a cardamom pod for a subtle warm note, lightly crush it and add to the chamomile now.

Steep

Pour the hot water directly over the chamomile in the teapot or mug. Cover the teapot or place a small saucer over the mug to trap volatile aromatics. Let the chamomile steep for 5–7 minutes for a mellow but aromatic infusion; steep up to 10 minutes for a stronger, slightly more bitter infusion. Avoid steeping much longer to prevent excessive bitterness.

Strain

Remove the infuser or strain the tea through a fine mesh strainer into a serving cup to remove the flowers and any cardamom solids.

Sweeten and finish

Stir in 1 tsp honey while the tea is still warm so it dissolves easily. If using, add 1 tsp fresh lemon juice to brighten the flavor. Taste and adjust: add more honey to taste or a little more lemon if you prefer higher acidity.

Garnish and serve

Garnish with a lemon slice and a sprig of fresh mint if desired. Serve immediately while warm. To enjoy later, cover and keep in a thermos for up to 4 hours, or refrigerate and reheat gently.

To make iced chamomile, double the chamomile amount (4 tsp) and steep in 16 fl oz (480 ml) hot water for 7 minutes. Strain and let cool at room temperature for 20–30 minutes, then refrigerate until cold. Pour over ice and add honey or simple syrup to taste. Garnish with lemon and mint.