Whether it’s the sniffles, a scratchy throat, or something a bit more existential, we could all use a healing brew from time to time. This adaptable recipe uses the fruit and herbs you have on hand—or your favorites from the produce aisle—to create a powerful concentrate to keep in your fridge. Just heat the kettle and add hot water any time you need a soothing boost.

People have added cardamom to their coffee since at least the 16th century. So how did I just fall in love with the combo recently? This simple pour over recipe is highly adapable. Combine with additional spices or citrus rind, add milk or sugar and enjoy this timeless taste combo.

Sourghdough making is a slow art and patient science. It’s a process that won’t be rushed. In a world where time often feels scarce and patience is in short supply, who has time to spend on a days-long process of bread making? And yet, when life whispers at me to hurry. When the weight of all the undone tasks settles on my chest—that’s my cue to turn towards slowness. That’s my cue to crack open the starter and set to work on a loaf.

What if your honey was simple to squeeze into your coffee and dissolved easily in your cold brew? And what if it was spiked with cinnamon, too? Check out this spiced and honeyed twist on traditional simple syrup—naturally sweet, and pollinator-friendly.

Overnight muesli is our favorite quick breakfast. It’s healthful, hearty, fast, and super customizable. Use your favorite fruits and nuts and change up the ratios to please your palate!

There’s nothing quite like the feeling of creating a treasured, seasonal treat from pecans you’ve foraged yourself. If you’re lucky enough to live where the trees shower you with these gifts each fall, grab a sturdy nutcracker and go wild! This pie subs maple syrup for corn syrup and yes, it’s delicious with store-bought pecans and a gluten-free crust, too!

For warm beverage season, try a Mexican Champurrado. A Champurrado adds chocolate to the traditional Mexican Atole—a thick and creamy beverage made with corn masa and milk and spiked with cinnamon. This version adds a little coffee to the mix.

It’s March—that magical time of year when citrus season meets iced beverage season. Grab a bouquet of mint and a few navel oranges while they’re at their juiciest, and celebrate the official start of Spring with this lightly sweet and very orangy treat.

Mid-February marks the beginning of a new year according to the Lunar New Year celebrations in China and Vietnam. On the first day of the new year, the young pay tribute to their elders by brewing and serving a sweet black tea dotted with dried fruits. This version of the New Year tea uses light sweetness and whatever dried fruit suits your fancy.

Traditional Mexican Spiced Coffee, known as Café de Olla, is often made in a tall clay pot with a Mexican brown sugar called piloncillo or panela. Our version substitutes dark brown sugar to mimic the caramely richness of the original with pantry staples. Of course, if you can get your hands on the piloncillo, even better!

Enjoy this traditional spiced apple punch warm from the stovetop or slow cooker. Fill a thermos full and take your crew out wassailing to celebrate the coming of the new year.

If you’re looking to expand your tea horizons, or you’re already a fan of Yaupon, move this simple blend of dried leaves and sugar made from maple syrup to the top of your list. Together, they make fall treat that honors the natural abundance of North America and the indigenous peoples who have been here for centuries.

Celebrate the great pumpkin with this lightly sweet, hot or cold coffee treat. We swap the sugar for maple syrup to give it extra fall vibes. Tis the season!

Preserve summer’s herb bounty for up to six months in the freezer. Toss these herb bundles into soups, stews, teas or even the bath.

This thick and lightly sweet cream can be made with dairy or plant-based coconut cream. And you can layer in any flavor your later-summer dreams throw at you.

Whip up some cold brew-spiked barbecue sauce as a marinade, dipping sauce, or to slather on all things grilled. It will turn your tofu or chicken into something worthy of sharing with your favorite people this summer. 

On hot days, we crave a classic, syrup-covered cone served out of the window of a snow-cone truck. Making them at home means we can have custom flavor options and keep the ingredients a bit more natural. This recipe requires no fancy equipment—you only a few hours of freezer time and a fork!