Chamomile Tea Latte

Before you start

A chamomile latte is a gentle evening drink: chamomile steeped strong in a small amount of water, then lengthened with hot, frothed milk and a little honey and vanilla. Chamomile flowers taste of apple, hay and honey, and warm milk rounds those notes into something soft and comforting. There is no caffeine involved, so it suits late nights.

The main challenge is strength. Ordinary chamomile tea is delicate, and milk mutes it further, so a standard-strength cup diluted with milk tastes faintly of nothing. Use about twice the usual amount of flowers in a little water, steep it longer than you would for plain tea, and cover the cup so the aromatic oils do not escape.

Ingredients

• 3 g (2 tbsp loose flowers or 2 tea bags) dried chamomile
• 120 ml (½ cup) water, just boiled
• 180 ml (¾ cup) whole milk — or oat milk
• 10 to 15 ml (2 to 3 tsp) honey — to taste
• ¼ tsp pure vanilla extract
• 1 pinch ground cinnamon or nutmeg — optional, for dusting

Method

1. Put the chamomile in a large mug and pour the just-boiled water over it. Cover the mug with a saucer.
2. Steep for 7 minutes. The tea should be a deep golden color and smell clearly of honey and apple.
3. While it steeps, heat the milk in a small saucepan over medium-low heat until steaming, about 60 to 65°C (140 to 150°F), with small bubbles around the edge. Do not let it boil.
4. Froth the hot milk with a handheld frother or whisk vigorously for 30 seconds until it has a soft foam.
5. Strain the chamomile or remove the bags, pressing gently. Stir in the honey and vanilla while the tea is hot.
6. Pour the frothed milk into the mug, holding back the foam with a spoon, then spoon the foam on top. Dust with cinnamon or nutmeg.

Tips for success

• Whole chamomile flowers have more flavor than the dust in many tea bags. Look for intact yellow and white heads.
• Covering the mug while steeping keeps the flower's fragrance in the tea instead of the air.
• Oat milk froths well and complements chamomile's cereal-like notes.
• For a sweeter, rounder drink, make a honey-vanilla syrup in advance and keep it in the fridge.

Substitutions

Whole milk

Oat milk is the best plant-based match for foam and flavor. Almond milk is lighter and thinner. Skim milk froths easily but tastes less creamy.

Honey

Maple syrup or vanilla syrup works. Lavender syrup in small amounts makes a floral variation.

Dried chamomile

A chamomile blend with lavender or lemon balm can be used at the same weight for a slightly different herbal profile.

Variations

Iced chamomile latte

Steep double-strength chamomile, sweeten, cool and pour over ice with cold milk.

Chamomile lavender latte

Add a few dried culinary lavender buds to the steep, no more than ¼ tsp, to avoid a soapy taste.

Troubleshooting

The latte tastes like warm milk with no tea flavor

The steep was too weak. Use more flowers, less water and the full 7 minutes covered.

The milk has a cooked or burnt taste

It got too hot. Stop heating at the first steam and small edge bubbles, before it simmers.

The tea tastes bitter or grassy

Low-grade chamomile with lots of stems can turn bitter. Buy whole flowers, and keep the steep at 7 minutes.

Storage

Drink right away; the foam collapses within minutes. Strong chamomile concentrate can be refrigerated for up to 2 days and reheated with fresh milk. Do not leave a milk drink at room temperature for more than 2 hours.

Safety notes

Chamomile is caffeine-free. It is related to ragweed and daisies, and people with those plant allergies sometimes react to it. Do not give honey to infants under 1 year old.