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Thanksgiving Teas
What happens when four carminatives get together? They have a rollicking good time making sense out of all those weird food combinations you just ingested at the potluck dinner!
Post–Potluck 911
1 part anise seeds
1 part fennel (fresh leaves, stalks, flowers, and seeds, or dried seeds)
1 part ginger root,
freshly grated
1 part spearmint leaves
Add the first three ingredients to boiling water, reduce heat, and simmer for 5 minutes in a covered pot. Turn off the heat, add the spearmint, and steep, covered, 15 to 20 minutes.
Tummy Soother
1/2 cup dried chamomile
1/4 cup of dried catnip
1/4 cup of dried spearmint leaves
Mix your herbs together. Can be served with a meal to help with digestion and may help to prevent stomach upset.
Ex–Gas variation: For indigestion coupled with gas, add 1/8 cup of fennel seed to this blend.
Cranberry Ginger Tea
2 cups boiling water
1 pinch nutmeg
1/2 cup ginger, fresh;
thinly sliced
1/2 cup cranberry juice
1/2 cup cranberries, fresh; rinsed
2 mint sprigs
In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir. Serve warm or chilled over ice cubes. Garnish with mint.
Makes 2 servings.
Spiced Apple Tea
1 lemon
4 cups apple juice
2 cups water
4 inches stick cinnamon
1 tablespoon whole cardamom pods,
crushed
1 teaspoon whole cloves
6 black tea bags (decaffeinated, if desired)
1/4 cup maple syrup
Thin apple slices (optional)
Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.
Combine apple juice, water, and 1 Tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double–thick 100–percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.
Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving.
Makes 8 servings.
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