2 oz. dried Basil leaves
1 qt. water

1. Combine the Basil and water in a covered pot, bring to a boil and simmer for 5 minutes.
2. Remove the pot from the heat and steep the herb for 15 minutes. Strain out the herb and discard it. The resulting tea is light green in color and smells pleasantly of basil.
3. Cool the tea to a comfortable temperature for drinking before serving. Store the remaining tea in the refrigerator and reheat with each use. Discard any unused tea after 4 days.

1/2 oz. fresh or dried Peppermint leaves
1/2 oz. fresh or dried Red Raspberry leaves
1 1/2 lbs. brown sugar
2 cups water

1. Combine the Peppermint and Raspberry leaves and the water in a covered pot. Simmer covered for 20 minutes, then strain and discard the herbs.
2. Add the brown sugar to the clear tea and reheat until the sugar is melted, approximately 5 minutes.
3. Cool the syrup to room temperature, then store in a tightly lidded, dark glass jar for future use. This syrup does not have to be refrigerated, but you should label and date the jar and keep it in a dark place such as a medicine cabinet. The syrup is dark brown in color and tastes delightful. Discard any unused portion of the syrup after 6 months.

1/2 cup water
1/8 tsp. ground or grated Nutmeg
1/2 cup milk
1 tsp. honey

1. Combine the water and Nutmeg in a covered pot, bring to a boil, and simmer for 5 minutes.
2. Add the mild and simmer for an additional 5 minutes. The beverage looks like watery milk with the ground herb floating on top and smells very pleasantly of Nutmeg.
3. Cool the Nutmeg milk to tepid. Add the honey, stir and serve.