📝 About This Recipe
Transport yourself to a sun-drenched meadow with this elevated chamomile infusion, a sophisticated take on the classic herbal tea. This recipe blends high-quality whole flower chamomile with aromatic aromatics like fresh ginger, vanilla bean, and a hint of citrus to create a multi-layered sensory experience. Perfect for winding down, this brew balances floral sweetness with a warming, spicy undertone that lingers beautifully on the palate.
🥗 Ingredients
The Infusion Base
- 20 ounces Filtered Water (pure water ensures the cleanest floral flavor)
- 4 tablespoons Whole Dried Chamomile Flowers (use high-grade loose flowers rather than tea bags)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into rounds)
- 1/4 piece Vanilla Bean (split lengthwise to expose seeds)
- 1/2 piece Cinnamon Stick (Ceylon cinnamon is preferred for its delicate sweetness)
Citrus & Sweetener
- 2 teaspoons Raw Organic Honey (or to taste; orange blossom honey pairs exceptionally well)
- 2 strips Fresh Lemon Zest (removed with a vegetable peeler, avoiding the white pith)
- 1 strip Fresh Orange Zest (adds a bright, floral citrus note)
The Finishing Touches
- 2 pieces Fresh Mint Sprigs (for a cooling aromatic finish)
- 1 pinch Dried Cornflowers (optional, for a beautiful visual contrast)
- 1 whole Star Anise (adds a very subtle licorice depth)
👨🍳 Instructions
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1
Begin by rinsing your teapot or small saucepan with hot water to warm the vessel, ensuring the infusion stays hot during the steeping process.
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2
Place the 20 ounces of filtered water into a small stainless steel or glass saucepan over medium-high heat.
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3
Add the sliced ginger, the split vanilla bean, the half cinnamon stick, and the star anise to the cold water to allow their flavors to extract as the water heats.
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4
Bring the water to a gentle simmer, but do not let it reach a rolling boil. You are looking for small bubbles (approx. 190°F or 88°C).
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5
Once simmering, add the lemon and orange zest strips to the water and let them steep for 1 minute.
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6
Turn off the heat entirely. This prevents the delicate chamomile flowers from scorching and becoming bitter.
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7
Add the 4 tablespoons of whole chamomile flowers to the hot water, ensuring they are fully submerged with a gentle stir.
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8
Cover the pot with a tight-fitting lid to trap the essential oils and steam, which contain the therapeutic properties of the herbs.
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9
Allow the mixture to steep undisturbed for exactly 5 minutes for a light infusion, or up to 7 minutes for a deeper, honey-like intensity.
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10
While the tea steeps, place one teaspoon of raw honey into the bottom of two pre-warmed ceramic mugs.
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11
Using a fine-mesh strainer, pour the infusion into the mugs, discarding the spent flowers and aromatics.
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12
Stir gently to dissolve the honey and incorporate the flavors.
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13
Garnish each mug with a fresh sprig of mint and a few dried cornflowers for an elegant, artisanal presentation.
💡 Chef's Tips
Always use loose-leaf flowers rather than tea bags for a cleaner, more floral profile without the 'dusty' aftertaste. Avoid boiling the chamomile directly; always add it to water that has been taken off the heat to preserve its delicate sedative compounds. If you prefer a vegan version, substitute the honey with a high-quality light agave nectar or a touch of maple syrup. For an iced version, double the amount of chamomile, steep as directed, and pour over large ice cubes once cooled to room temperature. Don't squeeze the flowers when straining, as this can release bitter tannins into your drink.
🍽️ Serving Suggestions
Pair with a slice of lemon-lavender shortbread for a delightful afternoon tea experience. Serve alongside a small bowl of salted almonds to contrast the floral sweetness. Enjoy with a plate of fresh berries and a dollop of mascarpone cheese. Excellent as a nightcap paired with a square of high-quality white chocolate. Serve in clear glass double-walled mugs to showcase the beautiful golden hue of the infusion.