Chamomile Recipe

Tea

1. 1

   Bring water to a simmer

   Measure 8 fl oz (about 240 ml) of fresh cold water. Pour the water into a small kettle or saucepan and heat until it reaches a gentle simmer (just before a full rolling boil) — about 90–95°C (194–203°F). If you have a thermometer, use it; otherwise heat until small bubbles form on the edges and steam rises.

2. 2

   Prepare chamomile

   Place 2 tsp of dried chamomile flowers into a teapot, infuser, or directly into a cup. If using loose flowers without an infuser, plan to strain them later.

3. 3

   Steep

   Pour the hot water over the chamomile flowers so they are fully submerged. Cover the teapot or cup (a lid or small plate helps trap the aromatics) and let steep for 5–7 minutes. For a lighter cup steep 4–5 minutes; for a fuller, more floral flavor steep up to 7 minutes. Avoid steeping much longer to prevent bitterness or overly vegetal notes.

4. 4

   Strain

   If the flowers are loose in the cup or pot, pour the tea through a fine-mesh strainer into a serving cup to remove solids. If you used an infuser, simply lift it out and discard the spent flowers.

5. 5

   Sweeten and finish

   Stir in 1 tsp of honey (or sweetener of choice) while the tea is warm so it dissolves easily. Add 1 tsp of lemon juice if desired for brightness. Taste and adjust: add more honey or lemon to taste.

6. 6

   Garnish and serve

   Garnish with a lemon slice and/or a sprig of fresh mint if using. Serve immediately while hot. If you prefer iced chamomile, allow the tea to cool to room temperature, then refrigerate until cold and serve over ice.