1 tbsp (or one teabag) peppermint tea leaves
1 tbsp (or one teabag) chamomile tea leaves
½ tsp cinnamon
½ tsp ginger
¾ cup boiling water
¾ cup honey
1 tbsp cornstarch or powdered sugar
Steep peppermint, chamomile, cinnamon, and ginger in boiling water for 10 minutes.
Once steeped, combine liquid and honey in a small saucepan.
Clip candy thermometer to the side of your pot.
Heat over medium heat until mixture begins to boil.
Continue boiling until mixture reaches 300ºF. Watch carefully—the syrup burns easily when it gets hot!
Let mixture cool for 5-10 minutes, until it starts to get syrupy.
Drop small spoonfuls onto parchment paper and let cool.
Dust with cornstarch or powdered sugar to prevent the drops from sticking to one another in storage.
Store in an airtight container for up to two weeks.