Hot Chamomile Tea Latte Recipe

Steep chamomile

Bring water to just below a rolling boil (about 200°F / 93°C). Place 2 tablespoons dried chamomile flowers in a small infuser or use 2 tea bags. Pour 6 oz hot water over the chamomile and steep, covered, for 5 minutes for a full floral flavor (up to 7 minutes for stronger). Strain and discard solids or remove tea bags. Transfer the concentrated chamomile infusion to a 12-oz mug or small pitcher.

Heat and sweeten milk

In a small saucepan over medium-low heat, combine 6 oz milk, 1 tablespoon honey (or maple syrup), and 1/4 teaspoon vanilla. Warm gently, whisking or stirring frequently, until the milk is hot and steam begins to rise but before it boils (about 3–4 minutes). Remove from heat when it reaches about 150–160°F (65–70°C).

Froth milk

Froth the warmed milk until light and foamy using one of the following: a handheld milk frother (30–45 seconds), a French press (pump quickly 10–15 times), or by vigorous whisking. The milk should be creamy with a layer of microfoam on top.

Combine

Slowly pour the frothed milk into the mug containing the chamomile infusion, using a spoon to hold back foam and then spooning the foam on top to create a latte texture. Stir lightly to incorporate if desired.

Sprinkle a light pinch (about 1/8 tsp) of ground cinnamon over the foam if using, and garnish with a few dried chamomile flowers for presentation. Taste and add more honey/maple to taste if desired.