As herbalists, we’re always looking for ways to compound our herbal medicine at home. That means whether we’re making food or body care products, we’re on the lookout for opportunities to infuse our recipes with the power of herbal medicine. With the holidays coming up, we’ve conjured up herbal recipes for Peppermint Hot Cocoa and Vegan Ginger Nog that let us indulge in yuletide favorites, while also supporting our digestion: one of the greatest holiday struggles! 

Peppermint Hot Cocoa

In this recipe, we’re replacing water with the benefits of our organic Peppermint tea to provide extra digestive support in a time when we need it most.

Why peppermint? Menthol, one of peppermint’s chief active compounds, works to soothe the muscle contractions of the digestive tract, alleviating digestive discomfort and reducing bloating.* Plus, it adds a refreshingly minty taste, making it a superb pairing to chocolate. This is why peppermint has achieved such widespread acclaim as an after-dinner digestive and palate-cleanser, whether in liqueur, candies, or as an herbal tea.

Try this decadently rich hot cocoa with a dash of peppermint cheer at your next gathering! 

Servings: 2 large cups

Time: 20 minutes

Materials:

• Small saucepan
• Tea pot
• Measuring spoons
• Measuring cups
• Whisk
• Mugs for serving

Ingredients:

• 16 oz boiling water
• 2 Traditional Medicinals Peppermint tea bags
• 4 oz very dark chocolate, broken up into pieces (70% cocoa or higher)
• ¼ cup heavy cream
• 1 Tbsp raw honey
• Whipped cream, for serving

Instructions:

• Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
• Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
• In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
• Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
• Pour into two mugs, top with whipped cream, and enjoy!

Vegan Ginger Nog

This dairy-free, Vegan Ginger Nog gets its creamy texture from soaked and blended cashews and rich coconut milk. With a drizzle of maple syrup, holiday spices and a large dose of plant power, you’ll forget all about that other ‘nog.

The essential ingredient is our Ginger Aid tea. As one of the world’s most well-known medicinal plants, ginger’s plant power is celebrated for good reasons. Not only does its spicy flavor stimulate the palate and warm the body, but its herbal benefits also make it an essential herb in supporting digestion, helping to keep people well and vibrant for thousands of years.*

Servings: 4 glasses

Time: 20 minutes

Materials:

• Blender
• Tea pot
• Measuring spoons
• Measuring cups
• Cups for serving

Ingredients:

• 1 cup coconut milk
• 16 oz boiling water
• 4 Traditional Medicinals Ginger Aid tea bags
• 1 cup raw cashews (soaked overnight)
• 2 Tbsp maple syrup
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon

Instructions:

• Bring water to a boil then pour over the tea bags to make a concentrated brew. Cover and let steep for 10 minutes.
• Remove the tea bags, squeeze out any excess liquid, and compost them.
• Place all the ingredients in a blender and blend until smooth.
• If you prefer to serve chilled, keep it in the fridge for at least 1 or 2 hours, or add ice.
• Serve, sprinkle with cinnamon and enjoy!