Relax with a hot drink on a cold winter’s day. We've created some special herbal drink recipes to help you slow down and unwind.
Yuzu and Ginger Chamomile Tea
Warm up from the core with chamomile tea that adds yuzu and ginger compote. If you prefer a refreshing drink, you can also mix the compote syrup with soda.
Ingredients (2 cups)
Yuzu and ginger compote (to taste) / 3g Chamomile / 360g Hot water
Instructions
1. Put the yuzu and ginger compote in a glass (as much or as little as you like).
2. Put the chamomile in a teapot. Pour boiling water over it and infuse for 3 minutes.
3. Pour the chamomile tea into the glass with the compote.
Yuzu and ginger compote (to taste) / 3g Chamomile / 360g Hot water
Instructions
1. Put the yuzu and ginger compote in a glass (as much or as little as you like).
2. Put the chamomile in a teapot. Pour boiling water over it and infuse for 3 minutes.
3. Pour the chamomile tea into the glass with the compote.
Yuzu and Ginger Compote
Ingredients
1 Yuzu fruit / 5 slices of Ginger / Granulated sugar (equal weight to the yuzu)
Instructions
1. Remove the stem of the yuzu and slice into 5mm slices. Thinly slice the ginger.
2. Place all of the ingredients into a small saucepan and leave for 15 minutes.
3. Put the saucepan on low heat. Wait for the sugar to melt, and remove from heat.
Ingredients
1 Yuzu fruit / 5 slices of Ginger / Granulated sugar (equal weight to the yuzu)
Instructions
1. Remove the stem of the yuzu and slice into 5mm slices. Thinly slice the ginger.
2. Place all of the ingredients into a small saucepan and leave for 15 minutes.
3. Put the saucepan on low heat. Wait for the sugar to melt, and remove from heat.
Tip
Let the sugar draw the moisture out of the fruit before cooking.
Hot Milk with Mint and Cardamom
Enjoy a sweet, warm milk infused with mint and cardamom. Sprinkle some dried mint on top – it makes a perfect bedtime drink, too.
Ingredients (2 cups)
6g Dried mint / 4 Cardamom pods / 200g Hot water / 400g Milk / 40-50g Honey (adjust to taste)
Instructions
1. Put the water in a pot and bring to boil. Add the dried mint and cardamom (split the pods and use both the seeds and the pod).
2. Cover the pot with a lid and simmer on low heat for 5 minutes (add water if it evaporates).
3. Add the milk and honey. Wait for it to froth up, then turn off the heat immediately.
4. Strain the mixture into a glass.
5. Rub some dried mint in your hands and sprinkle on top.
Strawberry and Lavender Russian Tea
This recipe is a take on Russian tea, combining Darjeeling and a compote of strawberry and lavender. The beautiful red color can evoke a fun holiday mood.
Ingredients (2 cups)
1-2 tablespoons Strawberry and lavender compote / 8g Loose leaf Darjeeling / 360g Hot water
Instructions
1. Put the strawberry and lavender compote in a glass.
2. Put the Darjeeling leaves in a teapot. Pour boiling water over them and infuse for 3 minutes.
3. Pour the Darjeeling tea into the glass.
1-2 tablespoons Strawberry and lavender compote / 8g Loose leaf Darjeeling / 360g Hot water
Instructions
1. Put the strawberry and lavender compote in a glass.
2. Put the Darjeeling leaves in a teapot. Pour boiling water over them and infuse for 3 minutes.
3. Pour the Darjeeling tea into the glass.
Strawberry and Lavender Compote
Ingredients
200g Strawberries / 200g Granulated sugar / 6g Dried lavender (we recommend teabags)
Instructions
1. If using loose herbs, put the dried lavender in an empty teabag so it is easy to remove later (or use a prepackaged lavender teabag).
2. Dice strawberries into 1cm cubes and cover in granulated sugar. Leave for 30 minutes to draw out the moisture.
3. Heat 1 and 2 in a saucepan. Bring to boil, cover with a lid and cook for another 2 minutes on a low heat.
Ingredients
200g Strawberries / 200g Granulated sugar / 6g Dried lavender (we recommend teabags)
Instructions
1. If using loose herbs, put the dried lavender in an empty teabag so it is easy to remove later (or use a prepackaged lavender teabag).
2. Dice strawberries into 1cm cubes and cover in granulated sugar. Leave for 30 minutes to draw out the moisture.
3. Heat 1 and 2 in a saucepan. Bring to boil, cover with a lid and cook for another 2 minutes on a low heat.
Recipe by
Tomoko Ozawa / mocomeshi
Tomoko Ozawa became independent in 2010 as a food designer under the name "mocomeshi." Working with the concept of "To design dining situations," her work includes menu development for restaurants, creative styling for advertisements, catering, and creating food-centered installations. Since February 2018, she has been the food director of SHISEIDO THE TABLES. She has published mocomeshi: Omotenashi no Fudan Gohan (Shufu-To-Seikatsu Sha) and Otona mo Sandoicchi (Graphic Sha).
