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Herbal Christmas Tea

Christmas Eve Dinner Drinks 20 min Easy 14 wyświetleń ~3.46 PLN - (0)
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Description

Herbal Christmas tea is a caffeine-free, warming drink made from a blend of dried herbs and spicy seasonings, perfect for Christmas Eve. The base is hibiscus, which gives an intense ruby color and a slight tartness, complemented by chamomile, lemon balm, and mint for a gentle, relaxing aroma, along with cinnamon, cloves, and star anise that introduce typical holiday spice notes. Served hot in porcelain cups with a slice of orange and a cinnamon stick, it looks very decorative and harmonizes with traditional Christmas dishes (gingerbread, compote, kutia). The drink is visually appealing (deep red with orange accents), aromatic, and easy to modify (sweetening with honey or sugar, adding fresh herbs). Excellent as a warming drink after dinner, also for children and those avoiding caffeine.

Składniki (11)

Servings:
4
  • Water 1000 ml
  • Dried hibiscus flowers 10 g
  • Dried chamomile flowers 6 g
  • Dried lemon balm leaves (lemon balm) 5 g
  • Dried mint leaves 5 g
  • Dried orange peel 8 g
  • 🌿 Przyprawy
  • Cinnamon stick 3 szt.
  • Cloves 2 g
  • Star anise 0.8 szt.
  • ✨ Opcjonalne
  • Honey (optional) 30 g
  • Fresh orange slices (for decoration, optional) 40 g
💰 Szacowany koszt dania: ~3.46 PLN (0.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Weigh all the dry ingredients according to the specified grams and prepare the utensils: a kettle, a pot (preferably glass or stainless steel) with a capacity of at least 1 liter, a fine mesh strainer or infuser. Arrange the ingredients next to each other: hibiscus 10 g, chamomile 6 g, lemon balm 5 g, mint 5 g, orange peel 8 g, and spices: 2 cinnamon sticks (totaling 6 g), 4 g star anise, and 2 g cloves.

Ingredients: Dried hibiscus flowers, Dried chamomile flowers, Dried lemon balm leaves (lemon balm), Dried mint leaves, Dried orange peel, Cinnamon stick, Cloves, Star anise
Use a kitchen scale to accurately measure the dried ingredients; if you don't have a scale, use a measuring cup and remember that dried ingredients are light and have a large volume. The best container is a heatproof pitcher or a steel pot with a lid.

Heating water

2

Fill the kettle with 1000 ml of water and heat it to a temperature of about 95°C — almost boiling. If you don't have a thermometer, bring the water to a boil, then wait 30 seconds; small bubbles and steam should appear on the surface.

Ingredients: Water
Use a kettle with an electric temperature control if available. Avoid boiling water for a long time (repeated boiling reduces the freshness of the brew).

Brewing the mixture

3

Place all the dried herbs and spices into a jug or infuser: hibiscus, chamomile, lemon balm, mint, orange peel, cinnamon sticks, cloves, and star anise. Pour 950–1000 ml of hot water (95°C) over the herbs so that they are completely covered. Immediately cover the jug with a lid to retain the aromas and heat. Allow the infusion to steep for 8–10 minutes.

Ingredients: Dried hibiscus flowers, Dried chamomile flowers, Dried lemon balm leaves (lemon balm), Dried mint leaves, Dried orange peel, Cinnamon stick, Cloves, Star anise
Use a strainer or infuser if you want easier draining. Covering is important — without a lid, volatile aromas escape and the infusion will be less intense. 8 minutes gives a distinct hibiscus flavor; if you prefer a milder infusion, shorten it to 6 minutes.

Intensity control

4

After 8–10 minutes, check the color and aroma of the infusion. A proper hibiscus infusion will have an intense ruby hue, and the aroma will be a blend of citrus, mint, and spicy notes. If the taste is too strong (very sour or bitter), strain the infusion through a sieve into another container, separating the dried ingredients.

Ingredients: Dried hibiscus flowers, Dried chamomile flowers
If the infusion is too strong, you can dilute it by adding hot water (50–100 ml). Do not steep for longer than 12 minutes — the infusion may become astringent.

Straining

5

Place a fine sieve over a serving jug or directly over the cups and strain the infusion to separate the herbs and spices. Use a spoon to gently press the herbs in the sieve, but do not crush them — pressing out additional oils can alter the flavor.

Ingredients: Dried hibiscus flowers, Dried chamomile flowers, Dried lemon balm leaves (lemon balm), Dried mint leaves, Dried orange peel, Cinnamon stick, Cloves, Star anise
Use a fine mesh strainer to remove small pieces of peel and crumbs. Do not force the dried fruit — a gentle press with a spoon is enough.

Sweetening and seasoning (optional)

6

If you want to sweeten the drink, add honey (30 g = about 2 tablespoons) to the slightly cooled infusion (about 60°C). Stir until completely dissolved. Alternatively, use maple syrup or sugar. Taste the infusion and adjust the sweetness to your liking.

Ingredients: Honey (optional)
Do not add honey to boiling brew — high temperatures reduce the beneficial properties of honey. If you are using maple syrup, you can add it to hot tea without harming the flavor.

Serving

7

Serve the tea hot in porcelain cups or heat-resistant glasses. Place a slice of fresh orange in each cup and optionally add a cinnamon stick for decoration. Adjust the serving temperature: around 65–75°C is safe for children and most adults.

Ingredients: Fresh orange slices (for decoration, optional), Cinnamon stick
Use warmed cups (pour hot water into them for a moment and then pour it out) to keep the tea warm for longer. Additionally, you can add a slice of fresh orange for decoration and aroma.

Alternatives and tips

8

If you want a version without hibiscus (milder and lighter), replace the hibiscus with an additional 5 g of chamomile and 5 g of mint. For a stronger spicy intensity, you can lightly crush the cinnamon stick before brewing (2-3 hits with a knife), but do not grind it too finely.

Ingredients: Dried hibiscus flowers, Dried chamomile flowers, Dried mint leaves
A common mistake is steeping hibiscus for too long (over 12 minutes) — then the tea becomes astringent. If you don't have a scale, remember: 10 g of hibiscus dried flowers is roughly 2 tablespoons of loose dried flowers.

Fun Fact

💡

Hibiscus (karkade) is traditionally used in the cuisines of North Africa and the Middle East to prepare sour, refreshing drinks. In Poland, herbal blends with the addition of spicy spices have gained popularity as an alternative to mulled wine and compote for winter evenings.

Best for

Wigilia spotkania świąteczne wieczory przy kominku

Tips

🍽️ Serving

Serve in warmed cups, garnished with a slice of orange and a cinnamon stick. You can also serve honey separately, so everyone can sweeten the drink to their liking. Gingerbread, dried fruits, and nuts pair well with the tea.

🥡 Storage

Store any leftover brew in a closed pitcher in the refrigerator for up to 48 hours. Gently reheat on low heat or in the microwave (30–60 s), do not bring to a boil again. Store dried ingredients in a dry, dark place in an airtight container for up to 12 months.

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