This recipe for a warm, spicy brewed tea is just what the doctor ordered for chilly days, and might just inspire you to mix up a batch of your own.

herbal tea

Illustration by Carol Jessop, Black Trout Design, excerpted from Herbal Teas.

I don’t know why it’s taken me so long to discover the satisfaction of drinking a pot of tea made from herbs that grew in our own garden. Perhaps it’s about convenience; perhaps I’ve been intimidated by the trial-and-error process of getting the balance of flavors right. But after spending the weekend sipping peppermint tea — pure, unadulterated peppermint, with leaves that came straight from our garden bed — I realize making tea doesn’t have to be complicated.

Do you make your own tea or buy your blends? Here’s a recipe for a warm, spicy brew that might just inspire you to mix up a batch of your own on a wintery day. — Emily Spiegelman, Digital Features Editor

Brigitteʼs Best Brrrrr-Blast

Recipe by herbalist, author, and raw food chef, Brigitte Mars

This is a good tea for the cold season, warming and spicy. “Have a toast to a great winter with someone you want to be warm with,” Brigitte suggests.


  • 2 parts roasted dandelion root
  • 12 part cinnamon bark
  • 12 part dried ginger root
  • 12 part (decorticated) cardamom pods (See Note)
  • 12 part star anise


  1. Crush all the herbs in a mortar and pestle or mix briefly in a blender.
  2. Add approximately 1 teaspoon of the herb mix to 1 cup water, then simmer at a low boil for 10 minutes.
  3. Strain. Add honey and rice or soy milk to each cup and garnish with a sprinkle of nutmeg.

Available at most health food stores.

Recipe excerpted from Herbal Teas © Kathleen Brown. All rights reserved.

Storey Digital Editors

We are the staff at Storey Publishing — the crafters, cooks, brewers, builders, homesteaders, gardeners, and all-around DIY-ers who make Storey books.

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Herbal Teas

by Kathleen Brown and Jeanine Pollak

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