Mo Karnage

It’s hot yall. My fall/winter/spring nightly cup of hot tea just doesn’t seem appetizing. I still make herbal tea most days, but am happy to have developed a soothing, cooling, nourishing adaptation of southern sweet tea to quench my thirst on these hot days.

Southern Summer Herbal Sweet Tea

Chillout blend 

10 bags of orange pekoe tea

3 tbsp nettles

3 tbsp milky oats or oatstraw (work with what you’ve got)

2 tbsp red raspberry leaf

2 tbsp motherwort

2 tbsp lemonbalm

1 tbsp blue vervain

Honey or sugar to taste

I put all my herb in tea bags or tea balls, or loose in a big pot of 1 gallon of water. I turn the stove on to boil. How you make your tea affects the medicine and taste. There is definitely room for your personal choice here. I tend to boil my tea with the plants in for 20 minutes. Then I turn the stove off and let the mixture cool with the herbs in. After a bit I remove the plant matter and mix in honey. Then I refrigerate the sweet tea in a tea dispenser with a spout.