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5 Herbal Holiday Recipes

4 Min Read
Peppermint hot cocoa and nog in mugs
Updated on December 2, 2019

The holidays are steeped in tradition. Many of our favorite holiday recipes feature the taste of herbs and spices with traditions of medicinal use, from warming ginger and cinnamon to invigorating peppermint. Some even offer a little throat-soothing love during this busy time of year.

Whether you want to share a festive herbal beverage by the fire, whip up some chocolate truffles packed with positive-vibe-inducing plant power, or serve up a nourishing dish of herb-boosted wild rice, we have recipes to fit the bill.

As you get to cooking, remember to tag us @tradmedicinals on Instagram. We’d love to see your creations!

Peppermint Tea Recipe

Peppermint Hot Cocoa

Servings: Makes 2 large cups


  • 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


  • 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!
Hot tea

Herbal Hot Toddy

Servings: One serving


  • 1 bag of Throat Coat tea
  • 1 Tbsp of honey
  • 1.5 oz of whiskey or bourbon
  • Large wedge of lemon (or 1/4 cup of juice)
  • 8 ounces of boiling water


  • Boil water for your tea.
  • Cover the bottom of a large mug with honey.
  • Place tea bag in your mug, add the boiling water, cover mug and allow it to steep for 10-15 minutes.
  • Uncover, add in your lemon juice and whiskey, stir and enjoy!
Organic Ginger Aid

Vegan Ginger Nog

Servings: Makes 4 glasses


  • 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
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon


  • Prep: Soak the cashews overnight or for at least 2 hours. They will expand and become soft.
  • 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!
Wild Rice

Photo courtesy of our friends at Mountain Rose Herbs

Wild Rice with Astragalus & Goji Berries

Servings: Makes 8-10 servings


  • 2 cups of wild rice
  • 6 cups of water
  • ½ cup of toasted seeds (pumpkin, chia and/or sunflower)
  • 2 cups of toasted nuts (cashews, pistachios and/or almonds)
  • 1 cup of dried fruit (raisins, cranberries or whatever you have handy)
  • 8-10 astragalus root slices
  • 2 handfuls of chopped herbs (like fennel, rosemary or parsley)
  • Dried herbs to taste (such as 1 bay leaf or ½ star anise pod)
  • Salt to taste


  • Fill the pot with rice, water, astragalus sticks and dried herbs. Star anise pods and bay leaves are very strong flavors, if you do end up using these it is better to go light and use the whole herb.
  • Cook on medium, and allow the mixture to simmer until the water is cooked out. Should take 20-30 minutes.
  • During this time, chop the nuts and toast them along with the seeds and a couple pinches of salt.
  • Lightly chop your fresh herbs of choice.
  • Once the rice is done cooking, remove the astragalus root pieces.
  • Place the rice in a serving tray with salt to taste. Toss and garnish with the nuts, seeds, dried fruits and freshly chopped herbs.
Damiana & Rosewater Chocolate Truffles

Damiana & Rosewater Chocolate Truffles

Servings: Makes 15-20 truffles


  • 8 oz of Fair Trade Certified™ bittersweet chocolate
  • 3/4 cup of full-fat coconut milk
  • 1 small capful of rosewater
  • 1 pinch of cardamom
  • 3/4 cup of shredded coconut
  • 1/3 cup cocoa powder unsweetened
  • 1 pinch of salt
  • 2 tablespoons of dried damiana


  • Simmer the coconut milk in your pot, then add the damiana. Turn off the burner and cover the pot. Let it stand and infuse for 10 minutes.
  • Strain out the herb, and then measure the remaining coconut milk. (You should be left with just under a 1/2 cup.)
  • Reheat the coconut milk, bring to a simmer, and then turn off the stove.
  • Place the 8 oz of chocolate in a mixing bowl, and then quickly pour in the hot, damiana-infused coconut milk.
  • Quickly mix together until all chocolate has been melted; then add in the salt, cardamom, and rosewater.
  • Cover the bowl and put in the fridge overnight to allow the mixture to achieve a more solid, paste-like consistency.
  • Use a small cookie scoop to measure out each truffle from the bowl. Roll the contents of each scoop into a ball with your hands, and (if you’d like) roll each ball in cocoa powder or coconut flakes to coat.
  • Plate with dry or fresh rose petals and enjoy!

For more herbal recipes and inspiration, check out our Recipe section of our Plant Power Journal.

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