Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Chamomile Tea

Ta de Manzanilla

Makes four 6-ounce cups

Recipe from Season 4 of Mexico - One Plate at a Time 

Ingredients

3 to 5 tablespoons fresh chamomile flowers
      OR about 1 tablespoon dried chamomile flowers

Directions

Bring 3 cups water to a boil, pour in the chamomile, cover and let steep 3 to 5 minutes.  Strain and serve—with sugar or honey and lime if you like.

Recipes