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The Mice-est Maus Refreshment Tea


You can mix all sorts of fruit juices with this tea, to make a delicious fruit punch that all the mice (and adults) are sure to love! Lemons and oranges are my two favorites because they have electrolytes in them and are chock full of vitamin C, helping to boost the immune system.

Tea Ingredients

  • 2 parts Raspberry leaf
  • 1 part Hibiscus
  • 1 part Orange peel
  • 1 part Lemon peel
  • 1/2 part Lemongrass
  • 1/2 – 1 part Rosehips (depending on how sweet you want the tea, you can experiment with how much rosehips you use to balance the tart of the hibiscus)
  • 1/4 part Chamomile ( I love to add this to my tea mix to give the little mice a little bit of extra calming, plus it’s great for digestion!)

Fruit Punch Ingredients

  • 4 cups boiling hot water
  • 4 Tbsp. loose leaf tea
  • 4-5 medium to large lemons (or 1 1/2 – 2 cups of another juice. You can substitute all sorts of fresh juice here, such as limes, oranges, apples, etc.)
  • Honey or stevia leaf to taste
  • 1 gallon container (bigger or smaller is fine too, this isn’t an exact science)
  • ice and cold water


  • Combine the tea ingredients in a bowl and store in a sealed container when not in use.
  • In the bottom of your gallon jug, steep 4 Tbsp. of the tea blend, in four cups boiling hot water for 8-10 minutes.
  • While tea is steeping, juice lemons (or other fruits).
  • Strain tea and combine with fresh juice. Stir sweetener of choice into hot tea before adding ice cubes and cold water.
  • Add plenty of ice and fill to the top with cold filtered water.
  • Stir well, serve and enjoy!

Vitamin Mi-C-e Herbal Ice Popspops.jpg

Cool down with these frozen herbal pops for your little mice. Ease your mind knowing that you’re offering a tasty, nutritious treat, without the unwanted ingredients in most store-bought popsicles. 

The ice pop recipe that I share with you today contains chamomile and hibiscus, but you can switch up the tea to fit your needs. Chamomile is a great addition because the little mice love the sweet flavor and it not only helps to calm and soothe, but also is great at easing digestion. Hibiscus is one of my favorites because it has a high Vitamin mi-C-econtent with a tart flavor, and a beautiful red color. These two herbs make for a great electrolyte replenishing tea for after-sun ice pops!

Herbal Tea Ingredients

Ice Pop Ingredients

  • Herbal tea infusion
  • Fresh fruit juices (this is a great place to sneak in some carrots or other veggies!)
  • Pureed or chunky fruit
  • Honey to taste (optional – I don’t normally need to add honey because of the fruit and juices that I add to my ice pops)
  • Ice pop molds


  • Steep herbs in hot water for 5 minutes. Strain and let cool.
  • Combine equal parts cooled tea and juice. For even more fun flavors, add chunks and puree of fruits of your choice. (For a creamy ice pop option, you can add coconut milk in equal parts to the tea and juice.)
  • Pour into ice pop molds and freeze.
  • Enjoy healthier herbal ice pops on hot days!

Chamo-Berry Banana Smoothie


Smoothies are a great way to get more fruit into your diet. A new twist on an old standby, this smoothie–made with chamomile–will delight your taste buds. Here’s the recipe for this summer-inspired treat. When steeped for exactly 2 minutes, chamomile tea has almost an apple juice-like flavor (the word chamomile derives from the Greek, “earth apple”), making it a good substitute for water or other liquids in smoothies. 


  • 1 cup chilled chamomile herb tea
  • 1 – 1.5 cups frozen strawberries
  • 1 small frozen banana
  • 1 small piece ginger (optional)
  • Blend

tea-cookies.pngChamomile Flower Tea Cookies

These cookies are best after a long morning in the garden and with a strong cup of herbal tea. Made of wholesome plant based ingredients, they’re the perfect size for young children. Coconut flour, which is finely ground dried coconut meat, is an excellent alternative to grain-based flour. Arrowroot powder is a starch extracted from the roots of the Arrowroot plant and gives these cookies texture and body. Coconut sugar, which is produced from the flowers of the coconut palm, is still sugar but a slightly better option than refined sugar cane. It’s higher in minerals like iron and zinc and has a lower glycemic index than other table sugars. Depending on where you live coconut sugar may not be available in which powdered sugar will work just as well. This recipe makes 6 small cookies but could be easily doubled.



  • In a large saucepan add the coconut oil. Melt the coconut oil over low heat. Once the oil is melted add the dried chamomile flowers. Turn down the heat to the lowest setting and stir very well. Let the oil and flowers steep for 10-15 minutes.
  • Heat the oven to 350 F.
  • While the oil and flowers are steeping combine the coconut flour, sugar, arrowroot powder and salt together. Stir very well.
  • After 10-15 minutes, run the oil through a strainer to separate the chamomile. Make sure to pat down the flowers very well to remove the excess oil that they have absorbed.
  • Combine the infused chamomile oil and dried ingredients. Mix very well. You will end up with an aromatic ball of dough.
  • With the dough, form 6 evenly rounded small cookies.
  • Place in the oven for 5-6 minutes watching very carefully to ensure they don’t overbrown.
  • Cool and enjoy with a cup of tea.

Healing Salve - This “aches and pain” salve recipe uses Roman chamomile essential oil.

If you would like to play with your own mixture, it is highly recommended to research the actions and energetics of herbs. For the recipes provided today, here is some brief information on the herbal actions indicated.

  • Meadowsweet (Filipendula ulmaria) has anti-inflammatory actions.
  • Meadowsweet, combined with calendula, which is healing for the skin, can soothe sore feet, hands, and shoulders as well as rough cracked skin that go along with hard work.
  • For a dry skin salve, you can use a calendula base, then add lavender (Lavandula), which is soothing and anti-inflammatory. The addition of coconut oil is very moisturizing as well as a nice compliment to the lavender smell.

To make a salve, you must have the following materials:

  • 1 cup of oil (coconut, or olive oil is best
  • Equal parts dried herbs – Maus used herbs from Mountain Maus Remedies.
  • 1 ounce of beeswax (shaved)
  • Cheesecloth
  • Jars or containers to store salve in – Maus recommends using glass or tin containers which you can find easily on Amazon.
  • Essential oils are optional

Aches and Pains Salve


  • One part dried meadowsweet
  • One part dried calendula
  • One cup of olive oil
  • One ounce of beeswax
  • 15-20 drops of roman chamomile essential oil to relax

Chamomile for Toothache Relief

Nip tooth pain in the bud with the herbal recipes that follow. You may even consider including some of these remedies  in your herbal first aid kit.

To keep the pain of swollen or bleeding gums or a tooth infection at bay, a chamomile mouth rinse could do the trick. Simply pour warm water into a cup with a chamomile tea bag, vanilla extract, and lemon juice. After brushing your teeth, swish the chamomile mouth rinse around your mouth and spit it out when finished. This rinse helps to soothe swelling and fight germs in the mouth due to its anti-inflammatory and antibacterial properties. 

Cough-B-Gone Tea - Long used for treating headaches associated with colds and the flu, chamomile is a good herb to keep in your apothecary. Here are ten recipes you can make so you’re ready for the upcoming cold and flu season, three of which include chamomile:tea.jpg


  • Combine herbs in a bowl and store in a sealed container when not in use.
  • To Make a Medicinal Infusion – In a glass quart jar, pour boiling water over 4-6 Tablespoons herbal tea, filling the jar to the top.
  • Allow to steep covered for 30-45 minutes.
  • Strain herbs and enjoy! Be sure to take the time to breathe in the steamy vapors of your medicinal tea while you are sipping it!
  • You can refrigerate your excess infusion and heat it up to drink later.

Tummy Tea - Chamomile blends well with many other herbs to give us even more benefits. This Tummy Tea recipe is wonderful for stomach aches and restlessness. The nervine and digestive actions of these plants make a soothing blend for tummy aches, colds, and restlessness at bedtime. This is an especially nice blend for children.



  • Mix equal parts catnip, lemon balm, and chamomile thoroughly in a jar, cap and label.
  • To brew tea, steep 1 tbsp of tea blend in 8 ounces of boiled water and let steep for 2-4 minutes.
  • Sweeten to taste (or not) and enjoy.
  • Note that the chamomile will become bitter if steeped for too long.

calomine.jpgQuick and Easy Calamine Lotion - As much as we all love summer, we can’t always escape the “itches” that come from bug bites or run-ins with troublesome plants. Here’s a homemade calamine lotion you can make and keep on hand for just such problems


  • 1 tablespoon sea salt
  • 1 tablespoon baking soda
  • 1 tablespoon bentonite clay (remember not to use any metal when using bentonite clay, as this will react with the clay making it less effective.)
  • Water/witch hazel to form a paste (I often use witch hazel for its astringent properties as well as its ability to help relieve itching.)
  • 5 drops lavender essential oil (optional – highly antibacterial, anti-inflammatory, and analgesic)
  • 5 drops peppermint essential oil (optional – helps reduce itchiness and inflammation)
  • 5 drops chamomile essential oil (optional – helps reduce inflammation and is a natural antihistamine)


  • Combine all of the dry ingredients in a small bowl.
  • Slowly add in the water/witch hazel until a smooth and creamy paste forms, then add in the essential oils if using.
  • Apply to itchy bug bites, chicken pox, rashes, and more! If you use distilled water this may last in the fridge for longer than a week.

Chamomile for Sunburn-Relief - Summer sunshine can sometimes come with downside—a hot, painful sunburn. Here are eleven different recipes for mists and baths that can help relieve the discomfort of sunburn. 

Chamomile is calming and very healing to the skin.  You can add chamomile flowers to a hot bath, let the bath cool as much as is comfortable and then lie in the bath. 

You can also make a chamomile tea brewed strong, let it cool, then “paint” it onto the burned area with a soft cloth.

Seared Sea Scallops with Chamomile Beurre Blanc Recipescallops.png


  • 1 shallot, chopped
  • 1 tablespoon white wine vinegar
  • 1/3 cup dry white wine
  • 1 tablespoons dried chamomile flowers
  • 1 tablespoon cream
  • 7 tablespoons unsalted butter, cubed and cold, plus 1 tablespoons
  • 4 large sea scallops


  • Begin with the beurre blanc. In a medium saucepan, place the shallots, vinegar, wine, and chamomile. Bring to a low simmer, and cook until liquid is just evaporated, on a low flame, careful not to let it go so long that the pot burns.
  • Meanwhile, melt 1 tablespoon of butter in a small skillet over medium heat. Season the scallops on both sides with salt and pepper. Sear each scallop on the first side until it is golden brown and then flip over, about 5 to 6 minutes in total, until the scallop is firm, opaque, and just cooked through.
  • Once the reduction is "dry," either keep the flame on very low heat, or take the pan off the heat altogether, using the residual heat from the pan to melt the butter. First add the cream. Then, whisk in bits of the remaining butter a few at a time, whisking continuously, so that as the butter softens, it does not melt, but stays opaque and emulsifies. Strain the sauce.
  • Plate the scallops on a bed of beurre blanc. Garnish with some fronds of chervil and a few dried chamomile flowers. Serves one as a main, two as a starter. Double the recipe for larger servings.

Chamomile-and-Almond Cakecake.png


  • 4 tablespoons unsalted butter, melted, plus additional for pan
  •  Flour for pan
  • ¼ cup sliced almonds, toasted
  • 3 ½ tablespoons chamomile tea leaves
  • 1 cup plus 2 tablespoons whole blanched almonds
  • ¾ cup sugar
  •  Salt
  • 4 large eggs, 1 separated
  •  Grated zest of 1 lemon
  • 3 tablespoons cornstarch
  • ¼ teaspoon baking powder
  •  Cooking-oil spray
  •  Confectioners' sugar


  • Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
  • In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
  • Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
  • Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
  • Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners' sugar.

Chamomile Lemon Bars051140076-01-lemon-bars-recipe-xlg.jpg

For the crust

  • 8 oz. (1 cup) unsalted butter, melted; more for the pan
  • 10-1/8 oz. (2-1/4 cups) all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup cornmeal (fine or medium grind)
  • 3 Tbs. finely grated lemon zest (from about 4 lemons)
  • 1 tsp. table salt

For the lemon curd

  • 1 chamomile tea bag
  • 1-3/4 cups granulated sugar
  • 1-1/8 oz. (1/4 cup) all-purpose flour
  • 1 tsp. table salt
  • 3/4 cup strained fresh lemon juice (from about 5 lemons)
  • 1 Tbs. unsalted butter, melted
  • 3 large eggs
  • 2 large egg yolks
  • Confectioners’ sugar
  • Flaky sea salt

Make the crust

  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • Butter a 9x13-inch metal baking pan.
  • In a medium bowl, mix the flour, sugar, cornmeal, zest, and salt with a wooden spoon. Add the melted butter, and mix to form a soft dough.
  • Evenly press into the bottom of the pan. Bake until golden on top, 20 to 25 minutes.

Make the lemon curd

  • While the crust is baking, steep the tea bag in 1/3 cup boiling water for 20 to 25 minutes.
  • Whisk together the sugar, flour, and salt in a medium bowl.
  • Whisk in the lemon juice and melted butter.
  • Squeeze all the tea you can from the tea bag. Add the tea to the lemon mixture, along with the eggs and yolks, and whisk until smooth.
  • Pour the lemon curd on top of the crust, and bake until the curd jiggles like jello when the pan is nudged, 10 to 15 minutes.
  • Cool completely on a wire rack. Cut into bars. Just before serving, dust with confectioners' sugar, and finish with sea salt.

Make Ahead Tips

The bars can be covered and refrigerated for up to 3 days. Let sit at room temperature for 10 to 20 minutes to take off the chill, and dust with the sugar and salt just before serving.

Variations - You could also spread about 1-1/2 cups of chopped nuts over the crust before you pour the curd on top. I especially like untoasted pine nuts, which don’t need to be chopped.

Honey Chamomile Cupcakescupcakes.jpg

For the Cupcakes:

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons dried chamomile
  • 1/2 cup milk (I used goat milk)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon honey
  • about 5 tablespoons heavy cream
  • pinch of salt


  • Place a rack in the upper third of the oven and preheat oven to 325 degrees.
  •  Line a cupcake pan with paper or foil liners and set aside.

To make the cakes:  In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves.  Mix on medium speed until the mixture is slightly coarse and sandy.  This takes about 5 minutes.

While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.

Pour half of the milk mixture into the flour mixture.  Beat until just incorporated.  Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minute, until well blended.

Divide the batter between the prepared cups.  There isn’t a lot of batter so you’ll only fill the cups up half way.  You’ll also need to scrape the bowl for remaining batter.  

Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove the cupcakes from the pan to cool completely before frosting.

To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt.  Whisk until smooth.  Use a butter knife to generously spread the frosting atop the cooled cupcakes.  Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate.  Cakes will last, well wrapped, at room temperature for up to three days.