Herbal Tea with Cream Hash

Serves 5 people

switch to metric units
035-07 oz
1 tablespoon
2 tablespoons
0.4 cups
whole milk
4 cups
1 teaspoon
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.