Herbal Tea with Cream Hash
Serves 5 people
each of peppermint, lemon balm, and fennel seeds
Briefly heat the finely crumbled hash with the butter in a small skillet. Stir in the cream and milk with a whisk and let it stand.
Brew a tea from the water and the herbs and let it steep for 10 minutes. Remove the herbs and pour the tea into the cups.
Briefly whip the cream again with the whisk. Place 2 to 3 tablespoons of it in every cup and sweeten it with honey.
Of course, you can use this recipe with other tea mixtures, as long as you are familiar with the effects of the other herbs. Recommended are: chamomile, coltsfoot, mullein, aniseed, dog rose, and thyme.