There is nothing quite like experiencing springtime through what we eat and drink. Seasonal plants bring a freshness and brightness that is perfect for shaking off winter and savoring the hints of summer to come. Urban Moonshine was kind enough to share this recipe for a spring tea that is rich in fresh plants, essential nutrients and minerals. It works both hot and cold, which is great for the changeable weather!
Makes ½ gallon.
2 cups fresh chopped nettle leaves
½ cup chopped fresh dandelion root
1 cup dried or fresh milky oats
½ cup raspberry leaf
½ cup fresh chopped burdock
4-5 cinnamon sticks
1 teaspoon black pepper
2 tablespoons fresh ginger root
1 tablespoon cardamom pods and seeds
½ tsp cloves
1 tsp fennel seeds
1 vanilla bean
Note: Mate or Black tea go well with this recipe if you are not looking for a caffeine free option.
Place all the ingredients in a large pot, cover with water, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. Strain through a tea strainer or cheesecloth into your chosen vessel. If you wish to add honey or maple syrup, stir it in while the tea is still hot. You can refrigerate the batch if brewing in advance, or enjoy hot or iced! Feel free to add cream or almond milk if desired.