Chamomile Honey Latte

Tanya Eisenwasser

Print Recipe

A warm, soothing drink for the end of the day. Chamomile tea steeped right in coconut milk with a touch of honey and vanilla.

Prep 3 min

Cook 7 min

Serves 1

Gluten-freeDairy-free

Ingredients

• 1 cup full-fat coconut milk (no guar gum or carrageenan)
• 1 chamomile tea bag (or 1 to 2 teaspoons loose dried chamomile flowers)
• 1 to 2 teaspoons honey, to taste
• 1/4 teaspoon vanilla bean powder (optional)
• Pinch of ground cinnamon for garnish (optional)

Instructions

Steep the Chamomile

1. Pour the coconut milk into a small saucepan over low heat.
2. Add the chamomile tea bag or loose flowers (use a tea infuser or strainer for loose).
3. Warm gently for 4 to 5 minutes, stirring occasionally. Do not let it boil.
4. Remove from heat and taste. If you want stronger flavor, let it steep another minute or two.

Sweeten and Froth

1. Remove the tea bag or strain out the loose flowers.
2. Stir in the honey and vanilla bean powder until fully dissolved.
3. For a frothy top, transfer to a blender and blend on low for 15 to 20 seconds, or use a handheld milk frother right in the saucepan.

Serve

1. Pour into a warm mug.
2. Sprinkle with a pinch of cinnamon if desired.
3. Sip slowly while warm.

Tips & Substitutions

• Coconut milk choice matters. Look for full-fat coconut milk with only coconut and water on the label. Additives like guar gum or carrageenan can cause issues for some people.
• Vanilla bean powder over extract. Vanilla extract is made with alcohol and goes through fermentation, which can be a trigger for sensitive people. Vanilla bean powder is a gentler choice. You can also skip vanilla entirely.
• Loose chamomile is often fresher. Loose dried chamomile flowers from a fresh source tend to taste better than older tea bags. Either works.
• Add fresh honey at the end. Adding honey after the milk comes off the heat keeps the flavor soft and floral. Start with 1 teaspoon and add more if you like it sweeter.
• Make it lighter. For a less rich drink, use 1/2 cup coconut milk plus 1/2 cup water and steep the chamomile in both.

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Why This Works

Chamomile. Often considered low histamine and commonly tolerated, though individual response varies. It's been studied for potential calming and mast cell related effects. Chamomile is in the same plant family as ragweed, so anyone with a ragweed allergy may want to skip it.

Coconut milk. Naturally low in histamine and a creamy stand-in for dairy. Most people with histamine intolerance tolerate plain coconut milk well, though individual tolerance varies.

Honey. Generally low in histamine in small amounts. Some people are sensitive to the pollen or other compounds in honey, so start with a small amount and see how you feel.

Storage

Best made fresh and sipped warm. The coconut milk may separate or thicken if stored, and the chamomile flavor can turn bitter over time. If you have leftovers, chill quickly, refrigerate, and use within 24 hours. A fresh batch tastes much better.