Description
This creamy hot beverage builds on the original wormwood tea base by steeping in fresh orange zest and a touch more cloves for bright citrus notes that cut through bitterness while the existing honey and milk provide sweetness and richness. Simmer the ingredients briefly then froth the milk for a velvety texture reminiscent of a spiced tea latte. The bergamot from earl grey harmonizes with orange for a balanced, aromatic drink ready in about 15 minutes.
Cultural Background
Wormwood has deep roots in European herbal traditions dating back centuries, used in teas and bitters for digestion and as a key ingredient in absinthe. Cloves and citrus zest appear in spiced winter teas and mulled drinks across European and Middle Eastern cuisines to balance bitterness and add warmth. Earl Grey tea, a British classic flavored with bergamot, pairs naturally with orange in modern aromatic beverages. The latte format draws from contemporary coffee culture, transforming traditional herbal infusions into creamy, frothy drinks.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 1
DIFFICULTY: Easy
Ingredients
- 1 g dried wormwood leaves (or approximately 1 teaspoon; use a kitchen scale for accuracy)
- 1 Earl Grey tea bag
- 5 whole cloves
- Zest from 1/2 fresh orange (about 1 teaspoon)
- 1 thin slice fresh apple (optional, for subtle sweetness)
- 240 ml (1 cup) water
- 1-2 teaspoons raw honey, to taste
- 120 ml (1/2 cup) whole milk or preferred milk for frothing
Instructions
- In a small saucepan, combine the dried wormwood, Earl Grey tea bag, whole cloves, orange zest, and apple slice (if using) with 240 ml water. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 5-7 minutes, stirring occasionally; the liquid will turn a pale amber and release aromatic steam.
- Remove from heat, discard the tea bag, and strain the mixture through a fine mesh sieve into a heatproof mug or pitcher, pressing gently on the solids to extract flavors; the base should be fragrant with citrus and spice but not overly bitter.
- Stir in 1-2 teaspoons raw honey while the tea base is still hot until fully dissolved; taste and adjust sweetness as needed for balance.
- In a separate small saucepan or milk frother, heat the 120 ml milk to 60-65°C (140-150°F) without boiling, then froth vigorously using a handheld frother, French press, or whisk until it doubles in volume with a velvety, microfoam texture and glossy appearance.
- Pour the frothed milk over the sweetened wormwood tea base in a serving mug, holding back the foam with a spoon if desired and then spooning it on top for a layered effect; the drink should have a creamy top layer with steam rising and a harmonious orange-clove aroma.
Tips
- Measure wormwood precisely with a scale rather than volume to avoid excessive bitterness or potency.
- Do not over-steep the wormwood base beyond 7 minutes, as longer extraction intensifies bitterness unpleasantly.
- For a dairy-free version, substitute oat or almond milk which froths well and complements the citrus notes.
Nutrition
Calories: 110
Protein: 4g
Carbs: 14g
Fat: 5g