chamomile

This sleepytime tea latte is a chamomile peppermint latte, made with herbal teas for a soothing tea latte perfect for winding down a cold winter night.

Sleepytime Tea Latte

water

chamomile tea bag

peppermint tea bag

milk

Place the tea bags in a mug with the hot water. Let steep for 20 minutes before squeezing the liquid out of the tea bags back into the mug. Add the milk and serve immediately.

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Chamomile Tea Cake With Strawberry Icing

unsalted butter

chamomile tea

240 milliliters whole milk

Nonstick cooking spray

granulated sugar

coarse kosher salt

eggs

lemon

baking powder

vanilla extract

all-purpose flour

confectioners’ sugar

strawberries

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

Chamomile has a sweet, earthy flavor, and makes a lovely simple syrup that may soon become a staple in your refrigerator. Not only is this syrup delicious in a cocktail or mocktail, it is also wonderful drizzled on <a href="https://cooking.nytimes.com/recipes/1018748-classic-french-toast">French toast</a>, or <a href="https://cooking.nytimes.com/recipes/1017613-easiest-vanilla-ice-cream">vanilla ice cream</a> with fresh berries. You can even use it to sweeten iced coffee.

Chamomile Simple Syrup

sugar,

filtered water

Place sugar and filtered water in a small saucepan and set over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.

Remove from heat and add the chamomile tea bags. Steep for 10 minutes, then discard tea bags. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 2 weeks.

Macerated Peaches With Chamomile Ice Milk and Brioche

sugar

cling peaches

brioche

In a small saucepan, combine chamomile blossoms, sugar and milk. Place over medium-low heat just until steaming, then reduce heat as low as possible and allow to sit for 20 minutes. Strain. Mix in the vanilla.

Remove from heat and transfer to a metal mixing bowl. Place bowl in an ice water bath until mixture is chilled. (Mixture may be chilled in refrigerator if time allows.) Place 1/2 cup mixture in a covered container and refrigerate. Freeze remainder in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container in freezer until needed.

For the ice milk:

Bring a large pan of water to a boil. Add peaches and boil for 20 seconds. Remove and rinse with cold water until chilled. Slough off and discard skins. Cut peaches into 1/4-inch dice. Place in a bowl and mix in the lemon juice and sugar. (May be covered and refrigerated for up to 1 hour.)

To serve, melt butter in a medium skillet. Add brioche slices, turning until lightly browned on both sides. Place 2 slices on each of six serving plates, and top with equal portions of diced peaches. Top with a scoop of ice milk. With a whisk, froth unfrozen chamomile milk and drizzle a bit over each plate. Serve immediately.

For the peaches:

Learn how to make your own traditional Italian amaro for a DIY project that's worth the wait and makes a great gift or addition to your home bar.

DIY Traditional Italian Homemade Amaro Recipe

neutral grain spirit (such as Everclear; can substitute with high-proof vodka)

Sugar (white

Gentiana lutea root

bitter orange peel

dandelion root

licorice root

German chamomile (dried flowers)

cinchona bark

Turkish rhubarb root

In a 1-liter glass container that can be easily sealed, combine the alcohol and water.

Grind the remaining desired ingredients together in a mortar and pestle and add to the alcohol/water base.

Seal the container and allow the ingredients to infuse, preferably in a dark place that's not too cold, for about 5 weeks.

After the maceration period, combine water and your desired sweetener in a pot and heat until the sugar is totally dissolved. Allow to cool completely.

Add small amounts of syrup and water to your maceration, and start tasting once the container is about two-thirds full, then fill the remaining volume with water or syrup to the desired sweetness. This will produce an amaro of about 34 percent ABV.

Filter immediately through clean untreated muslin or several layers of cheesecloth, or let the final mixture rest for a few more days before filtering (this will allow for better integration).

The amaro will be best if allowed to sit for several more weeks once finished, but it's ready to taste once filtered.

How to make chamomile tea with dried flowers or tea bags. Enjoy this healthful, relaxing herbal chamomile tea warm or iced, with several flavor variations!

How to Make Chamomile Tea (Hot and Iced | + Flavor Variations)

chamomile (food-grade dried chamomile OR use chamomile tea bags)

Heat water either on the stovetop or in a kettle to a boil.

Once boiled, place the chamomile flowers in a glass/teapot and cover them with the water. Allow it to steep for 4-5 minutes. Then strain the tea from the pot, sweeten (I make honey chamomile tea), and enjoy.To make it easier to remove the chamomile flowers, you could use a tea infuser/strainer. If you&#39;re making it in a teacup, you could place the flowers in a tiny strainer that dips down into the water. Alternatively, make your own &quot;tea bag&quot; by wrapping the flowers in a cheesecloth parcel.

Warm Chamomile Tea

My preferred method of preparing iced chamomile tea is simply to follow the instruction above, allow it to cool, and then serve over ice with some diced fruit.Some methods have you leave the chamomile (and any add-ins) to steep in hot water for 1+ hour or longer. I&#39;m wary of doing so, though, as chamomile can become bitter when over-steeped. However, feel free to experiment if you&#39;d like.If you’d prefer a longer steep, I recommend cold brewing the tea in cold water overnight (up to 20hrs).

Iced Chamomile Tea

You can store any leftover cooled chamomile tea in the refrigerator for 3-4 days. You could also pour leftovers in an ice cube tray for longer-term storage.

Storage Instructions

Treat yourself to the delightful flavors of chamomile + fresh lavender with my Honey Lavender Sheet Cake, an ideal indulgence for sunny spring and summer gatherings, whether you&#039;re celebrating or simply enjoying a picnic. Dive into the soft + moist deliciousness and savor every moment of this delightful dessert! Vegan + Gluten-Free options.

Honey Lavender Sheet Cake

organic all-purpose flour

tsps baking powder

tsp sea salt

cinnamon

raw honey, organic

unsalted butter, softened at room temp. ((That's 2 sticks!))

large organic eggs, at room temp.

lavender extract ((See Notes

vegetable oil, organic

Almond milk ((You can use whole milk

organic powdered sugar, sifted

unsalted butter, softened at room temp.

lavender extract

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a half sheet pan.

In a bowl, whisk together the flour, baking powder, cinnamon, and sea salt until combined. Set aside.

In a large bowl, beat the butter, vegetable oil and eggs together, using a hand-mixer (or electric stand-mixer) on high-speed, until combined and wet, about 2-3 minutes.

Add in the lavender extract, honey, and the milk followed by the dry ingredients, mixing everything together (on low-speed gradually increasing the speed) until combined, smooth, and lump-free, about 2-3 minutes. DON&#39;T OVERMIX!

Pour batter into prepared pan, spreading everything evenly.

TO MAKE THE CAKE:

Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick, cake tester, or knife. Also, the tops should bounce back once gently pressed.

Once done, remove the cake from the oven and let it cool for 25-30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

BAKE THE CAKE:

In a large bowl, add in the butter and beat using a hand-mixer on high speed, until light, pale, and smooth. Add in the lavender extract and continue to mix until combined.

Add in the powdered sugar and milk until completely smooth, whipped, and fluffy, about 1-2 minutes. NOTE: If buttercream is too &#39;runny&#39;, add additional powdered sugar (1 tablespoon at a time); if too thick, add additional milk (1 tablespoon at a time).

TO MAKE BUTTERCREAM FROSTING:

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully covered and smooth. Top with edible lavender flowers, fresh berries, or whatever you like and wallah!

Cut into small or medium-sized squares and enjoy! NOTE: Larger squares makes around 12 servings versus smaller ones.

Bon Appetit!

ASSEMBLY:

Can I use whole milk (dairy) instead of almond milk or is there a particular flavor that the almond milk adds and that is intentional/recommended? Thanks!!

Top 7 chamomile recipes from across the web

The most viewed chamomile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sleepytime Tea Latte

Chamomile Tea Cake With Strawberry ...

Chamomile Simple Syrup

Macerated Peaches With Chamomile Ic...

DIY Traditional Italian Homemade Am...

How to Make Chamomile Tea (Hot and ...

Honey Lavender Sheet Cake

Top 7 chamomile recipes from across the web

The most viewed chamomile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sleepytime Tea Latte

Chamomile Tea Cake With Strawberry ...

Chamomile Simple Syrup

Macerated Peaches With Chamomile Ic...

DIY Traditional Italian Homemade Am...

How to Make Chamomile Tea (Hot and ...

Honey Lavender Sheet Cake

The most viewed chamomile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine