There is nothing quite like sipping on something warm and cinnamon-y just before you go to bed. And during allergy season, and the best hay fever cure- this nettle cinnamon latte will be your ally. Create a hygge atmosphere, – hygge, meaning “intentional coziness.” Light some candles, put your phone away and maybe play some 1930s tunes. Pour your nettle latte in a dainty teacup and read a real book while curled up in bed. Its blissful I tell you!
What is Nettle?
Stinging nettle or urtica dioica, is all too ubiquitous in the United Kingdom, where I first discovered it when getting lost in a meadow in Somerset. This pesky weed has fine hairs that hurt so badly when it barely touches you. When harvesting it, you must wear gloves if you want to save yourself from stings. Nettle is high in iron, and is known to reduce hay fever and lower blood pressure. It’s been used in shampoos for healthier hair. I have yet to try it in a hair rinse, but will let you know what I find out! I always order my dried nettle from Mountain Rose Herbs, where I know it’s organically sourced!
How to Make it
In a small sauce pot, pour two cups of whichever milk you prefer. I love using oat milk, because it’s creamy and a little sweet. Stir in your dried nettle and slowly bring it to a boil. Cover the sauce pan and remove from the heat and allow to steep for 20-30 minutes. Strain it out and then reheat the milk if you need to, and stir in Vietnamese cinnamon and as much honey as you’d like! I love using the honey from Bee Seasonal. They have a lovely floral taste to them! Pour your latte in a dainty vintage teacup and garnish with a violet or pansy for optimal happiness!
Hay Fever Cure- Nettle Cinnamon Latte
This immune boosting nettle latte is the coziest addition to your nightly routine!
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Ready in25
- 1 cup oat milk
- 1 tablespoon dried nettle leaves
- 1/2 teaspoon Vietnamese cinnamon
- 1/2 teaspoon Black Forest honey
Bring oat milk and nettle to a roiling boil. Remove from the stove and cover. Allow to steep for 30 minutes. Strain through a fine mesh strainer and then reheat on the stove on low, adding in the cinnamon and honey. Stir until dissolved and pour into a dainty teacup. Garnish with a violet or pansy.