Red - - Self -

This recipe from Tay­lor Harbin of allpur­pose­flourchild.com is gen­tle in flavour, com­fort­ing, warm­ing, and sooth­ing.

250ml milk of choice

2tsp dried camomile buds

1tsp ghee

1tsp honey, or more to taste

(or sweet­ener of choice, though honey pairs par­tic­u­larly well with the flavour of camomile) Pinch of Hi­malayan pink salt 1tbsp to­cos

1 Add the milk to a small saucepan over medium heat. 2 Bring the milk to a gen­tle bub­ble (not boil­ing!), then turn off the heat and add in the camomile buds.

3 Al­low to steep for about 5min, then strain out the buds by pour­ing through a mesh strainer. Gen­tly press on the buds with the back of a spoon to re­lease all of the oils into the milk.

4 Add the warm camomile-in­fused milk into a high­pow­ered blender along with the rest of the in­gre­di­ents and blend on high for about a minute or so, un­til frothy.

5 Pour into your favourite mug and en­joy.

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