CHAMOMILE MINT COLD BREW
I went to Vermont and all I got was nine bunches of fresh herbs.
That’s not exactly true. I also returned with potatoes, beef, onions, flowers, coffee beans, zucchini, eggs, and a whole chicken. But for some reason, the herbs looked so green and fresh that I grabbed all the bunches.
All the bunches.
So I’m working them into my salads, salsas, and drinks. And I worked them into this Chamomile Mint Cold Brew, too.
And it’s doing its thing–calming me down first thing in the morning (because I wake up wired) and perking me up (in a pleasant, focused way). It’s such an easy recipe so I wanted to share pronto.
Until then, use up your fresh mint in this Chamomile Mint Cold Brew.
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Chamomile Mint Cold Brew
Makes: 8 cups
Prep Time: 24 Hours
Total Time: 24 Hours
- 8 cups filtered water
- 6 organic chamomile tea bags
- 5 large mint sprigs
- Just add all the ingredients to a large jar with an airtight lid. Stir and store in the fridge for 24 hours. Strain and serve.
- Fill a pint glass with ice cubes. Pour in the cold brew. To sweeten, stir in a teaspoon of maple syrup. Garnish with mint, if you like, and drink up slowly.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.