Calming Chamomile Tea

Recipe 5 minPreparation Time 8 minCooking Time
Calming Chamomile  Tea

Calming Chamomile Tea

5 minPreparation Time 8 min Cooking Time

About this Recipe

It takes only a whiff of chamomile for me to be transported back to a much earlier time in my life, when I was a small kid. It's almost like chamomile is a portal to another era. I can still vividly recall being cradled in my mother's arms as I sipped the warm, sweet tea that was my mother's tried-and-true remedy for relieving any kind of stomach discomfort. Chamomile is mentioned in the Ebers Papyrus, an Egyptian medical document on herbs and their efficacies from 1550 BCE. Both the Romans and the Egyptians celebrated the benefits of chamomile, and natural health and beauty enthusiasts continue to do so today. I decided to combine two drinks I love into one to create this calming, anti-inflammatory hug in a mug. 

The Benefits

Chamomile and milk make this a powerhouse combo to promote sleep. Chamomile is an herb belonging to the Asteraceae plant family and has long been known for its sleep-inducing effects. Apigenin is an antioxidant in chamomile found to promote sleepiness. Studies have found duration and sleep quality to improve after drinking chamomile. Milk has long been known for its sleep-promoting effects. Milk is rich in the amino acid tryptophan, which induces sleep as it helps produce melatonin, which helps relieve stress and enhance sleep. The antioxidants from honey and turmeric are a bonus for your health, helping reduce chronic inflammation.  

Tip: This drink also tastes great cold. Just combine the ingredients and a handful of ice in a blender.


Serves 2
  • ½ cup (170 g) honey
  • ½ cup (119 g) water
  • ½ cup (11 g) dried chamomile flowers
  • 2 cups (490 g) milk
  • 1/4 tsp (1 g) ground turmeric


  1. Step 1
    In a small heavy-bottomed pot or saucepan over high heat, combine the honey, water, and chamomile flowers and bring to a boil. Lower the heat and simmer for 4 minutes. Strain the chamomile syrup.
  2. Step 2
    In the same pot, heat the milk until warm. Add the turmeric and 4 tsp of the chamomile syrup and stir to combine. Serve immediately. Store any remaining syrup at room temperature for up to 3 days.

Substitutions: To make this recipe dairy-free, mix equal parts almond milk and coconut milk, or experiment with the milk of your choice.

About the author

Vanessa Mehri

Vanessa Mehri

Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.

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