By Harriet Coleman 

I’ve chosen this trio of herbs as they all have calming, nourishing and relaxing properties. As well as anti-cramping, anti-spasmodic, stress and pain relieving, they aid sleep and reduce inflammation. I highly recommend having these herbs dried, stored and ready for you to use anytime when needed. You can add a dash of cinnamon and a blob of honey into the tea but personally, I just enjoy tasting the earthy aromas of the herbs.

SERVES: 1
COOKS IN: 5 minutes
DIFFICULTY: easy

Ingredients

3⁄4 cup of milk (cow’s, oat, almond, whichever)
1⁄4 cup of water
1 tsp dried mugwort
1 tsp dried lavender
1 tsp dried chamomile

Method

1. Grab your favourite mug, fill it up with 3/4 milk, I use oat milk as oats have soothing properties. Top up your milk with 1/4 water and add to a pan.

2. Then add a teaspoon of each dried herb: mugwort, lavender and chamomile to your milk and water mix. Bring to a gentle simmer for 4-6 minutes depending on how strong you want it. The heat will help extract all the nourishing benefits from each herb and will flavour your milk deliciously.

3. Take off the boil and strain your infusion through a sieve to enjoy.

Tips

You can create many more combinations, rose and lemon balm go beautifully together too.

Please be aware: lavender must not be consumed if you have epilepsy and if you are on medication for this condition. Lavender works on the nervous system and the brain and although it is safe to use small amounts externally -if you are epileptic- it is best to avoid it internally.

Try this herbal infusion in one of our mugs.

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