Fall is here and our senses look toward Autumn: nutmeg & cinnamon, pumpkin patches, warm coffee, light jackets, and gorgeous sunsets. There’s nothing like evenings in the Fall. It’s just cool enough during the day that cozying up with a warm tea is the perfect medicine to wind down. Here’s a list of some of our favorite fall drinks to warm you up, boost your immune system, and help you find relaxation in this beautiful season of transition.

1. Cacao. We all know of Cacao from our favorite chocolate bars and desserts. But in its unprocessed form, Cacao is a highly medicinal and heart opening plant medicine with a rich history of ceremony and ritual. Cacao is full of antioxidants, supports heart and circulatory health, and has antidepressant properties. Prepared with just some hot water or milk, Cacao creates a rich, warming, and stimulating beverage. This drink is lovely in the company of others – be it a sweetheart or loved ones around a campfire, or in a simple ceremony on your own. Please note – Cacao does contain caffeine and can be quite stimulating. Please purchase raw Cacao or ceremonial grade Cacao from an ethical and sustainable source. Cacao Infusion
   2 C Water
   2 TBSP Raw or Ceremonial Cacao
   Sweetener of choice
   Optional: Cinnamon, Cayenne, Vanilla Extract, MilkHeat water in a pot until just before boiling. Turn off heat and add Cacao and sweetener and spices of choice. Stir until dissolved, and enjoy with a moment of reflection and contemplation.
2. Tulsi. Otherwise known as Holy Basil, Tulsi is a revered herb in India and in the ayurvedic tradition. Tulsi is considered to be sacred and the smell and taste of the tea is indeed divine. Tulsi is known to be a wonderful immune booster and restorer of the nervous system, while also supporting the lungs, stomach, and heart. The tea is initially uplifting to the spirit, and then deeply restful and restorative. My favorite way to enjoy Tulsi in the cooler seasons is with warming chai spices and a bit of milk.
    Tulsi Chai Recipe:
   1 TBSP Tulsi
   1 C Water
   ½ C Milk of choice
   Sweetener of choice
   A couple shakes of Cardamom
   Add water, Tulsi, and sweetener to a pot and bring to a simmer. Strain. Add milk & top with cardamom.
3. Roasted Dandelion Root. We often think of Dandelion flowers when we think of the spring. However, during the cooler months when the rest of the plant dies back, the roots become filled with rich nutrients and sugars and wonderful medicinal compounds. Dandelion root supports the liver and gentle detoxification, and is also full of inulin, a super important prebiotic for our gut flora. My favorite way to make Dandelion root tea is by first roasting the root in the oven which gives it a deeply rich and nutty flavor. Next, I like to simmer the roasted root gently in some water for 15 – 20 minutes to make a dark tea, and add some cinnamon and milk. A grounding and earthy fall flavor! You can buy already roasted Dandelion tea here at mountain rose herbs.Roasted Dandelion Root Decoction
   2-3 C Water
   1 TBSP Roasted Dandelion Root
   Milk of choice
   Cinnamon
   Optional: Sweetener
   Bring water to a boil and add Roasted Dandelion Root. Turn the heat down to low and simmer for 15 – 20 minutes. Turn off heat and add milk and cinnamon!
4. Elderberry. Elderberries are the deep purple fruit of the native Elder plant, most renowned in syrup form. Elderberry is also one of the most nourishing and immune boosting herbal medicines, and one with ample clinical data to support its use. Like many other colorful berries, Elderberries are full of anti-oxidants and flavanoids. Elderberries can be preserved through the fall and winter in their dried form, which makes a lovely immune boosting addition to tea, or made into a simple syrup and stored in the refrigerator.Simple Elderberry Syrup
   1 C dried elderberries or 2C fresh elderberries
   3 C water
   1 C sweetener of choice (sugar, honey, maple syrup)
   Combine berries and water with cold water in a pot and bring to a boil. Reduce heat and simmer for 45 minutes. Turn off heat and steep for 1 hour. Strain berries using cheese cloth. Add sweetener of choice and stir until combined. Bottle and Store in refrigerator.
5. Licorice Root. Our final fall herbal spotlight is on Licorice root, the flavor maker behind the love-or-hate licorice candies! Unprocessed licorice has a more earthy taste than the processed and synthetic candies that it has inspired, but the sweet and comforting anise notes are still very present. Licorice makes a wonderful fall herb specifically because of its moistening actions on all the mucous membranes of our bodies (think mouth, lungs, digestive system, reproductive system). It’s very important that these tissues stay hydrated and moist, which is why moistening herbs are such an important aspect of health (especially as we kick on the dry heating systems for our homes). Please note that Licorice root is contraindicated in those with high blood pressure.
   Simple Licorice Root Tea
   2 C water
   1 TBSP Licorice Root
   Optional: Ginger Root
   Bring water to a boil, turn off heat, add licorice root (and ginger). Cover and steep for 10 minutes. Strain and Enjoy!

Ready to try them at home? If you’re local to Pittsburgh you can find many of these herbs at the East End Food Coop or at Cutting Root Apothecary. You can also order online at Mountain Rose Herbs.

Written by: Clinical Herbalist Annie Fox Derek.

If you’re interested in working with Annie you can reach us at 412-322-2129 or contact us here.