Lemon Balm & Spice Hot Tea
Cozy, calming, and kissed with spice
Golden light, a soft breeze, and the scent of cinnamon drifting from the kitchen. This hot tea feels like an embrace in a mug — calming, cozy, and quietly spirited.
It’s the kind of drink that belongs to in-between days, when autumn mornings start cool and evenings settle in with a chill, but the sun still finds its way to warm the afternoon. Here in Hawai‘i, we’re lucky to grow lemon balm year-round, so this cup carries a little island brightness no matter the season.
Lemon balm brings a gentle citrus-herbal lift, the spices add warmth, and honey ties it all together. Add just a splash of Kōloa Spice Rum, and the tea deepens into a soft nightcap — flavorful but never heavy. This isn’t about being boozy, it’s about finding balance: soothing enough for bedtime, bright enough for a slow morning, and warm enough for a breezy evening.
So wrap your hands around the mug, breathe in the aroma, and sip slowly — this is a recipe for slowing down.
Lemon Balm & Spice Hot Tea
Servings: 2 mugs
Ingredients
2 cups fresh water
½ cup fresh lemon balm leaves
1 cinnamon stick
2 whole cloves (use 3 if you prefer stronger spice)
1 thin slice fresh ginger (optional, for extra warmth)
2–3 teaspoons local honey (to taste)
½–1 ounce Kōloa Spice Rum per mug (optional, just enough for flavor)
Garnish: lemon wheel or star anise
Instructions
Step 1: Simmer the Spices
In a small saucepan, bring water, cinnamon stick, cloves, and ginger to a gentle boil. Reduce heat and simmer 5 minutes.
┃ Culinary Tip: Spices need heat to release their flavor, so simmering them first makes the tea aromatic and rich.
Step 2: Steep the Lemon Balm
Remove from heat. Stir in lemon balm leaves, cover, and steep 5-7 minutes to release their delicate citrus flavor without bitterness.
┃ Culinary Tip: Add lemon balm after boiling—too much heat can make the leaves taste grassy.
Step 3: Strain & Sweeten
Strain into mugs. Stir in honey until dissolved.
Step 4: Add the Rum
Stir in ½–1 ounce Kōloa Spice Rum per mug for a gentle spiced finish. The key is to stir it in after steeping — not during — because alcohol can extract bitterness from fresh herbs if they soak together too long.
Step 5: Garnish & Enjoy
Add a lemon wheel or star anise for aroma. Sip warm and savor slowly.
Ingredient Notes
Lemon Balm
Fresh, bright, and lightly citrusy. It keeps the tea uplifting rather than heavy.Cinnamon, Cloves & Ginger
The backbone of warmth. They make this tea feel grounding and cozy, perfect for evening calm.Honey
Smooths and rounds the sharper edges of the spice. A natural sweetener that fits with Hawai‘i-grown flavors.Kōloa Spice Rum
Adds a subtle layer of caramel, honey, and spice. Just a splash elevates the tea without turning it into a cocktail.
┃ Culinary Tip: Keep the rum light for bedtime. A half-ounce is enough to enhance the flavor without being boozy.
Why it works
Lemon balm bridges the gap between fruit and herb — soft enough to play well with pear and ginger, yet bright enough to bring life to any fall or tropical cocktail. It’s the kind of flavor that lingers quietly and gracefully, a reminder that sometimes subtle is just right.
Variations & Hosting Ideas
For more brightness: Add a strip of fresh orange peel when simmering the spices.
For softer spice: Use one clove and skip the ginger.
For extra comfort: Replace half the water with apple cider for a mulled-tea feel.
┃ Hosting Tip: Make a big pot, keep it warm on the stove, and let guests add their own splash of rum.
What to Serve with It
Pair this tea with spiced cookies, roasted nuts, or a simple fruit plate. It’s also perfect alongside pumpkin bread, ginger cake, or buttery shortbread.
Lemon Balm Simple Syrup & Infusion
Add a touch of herbal sunshine to your cocktails, mocktails, or desserts.
Once you’ve tasted how soothing lemon balm can be in a warm cup, it’s easy to start imagining all the other ways to use it. I love turning it into simple syrups and infusions — it keeps that same calm, herbal brightness, just with a refreshing twist that feels perfect for tropical afternoons or easy entertaining.
Lemon Balm Simple Syrup
Flavor: light, lemony-herbal, and gently sweet — a natural fit for cocktails, tea, or a tropical twist on dessert.
Ingredients:
½ cup fresh lemon balm leaves (loosely packed)
½ cup water
½ cup sugar (or honey for a rounder flavor)
Instructions:
Combine water and sugar in a small saucepan over medium heat.
Stir until the sugar dissolves completely.
Remove from heat and add the lemon balm leaves.
Cover and steep for 10–15 minutes (5 minutes for subtle flavor, 15 for stronger).
Strain and cool completely.
Store in a sealed jar in the fridge for up to 1 week.
Culinary Tip: Add a strip of lemon zest while steeping for a brighter, more citrus-forward syrup.
How to use it:
Add ½–1 oz to a Pear & Ginger Rum Fizz for a soft herbal note.
Stir into iced tea or sparkling water for a quick refresher.
Drizzle over grilled fruit or yogurt for a light, fragrant finish.
Lemon Balm Cold Infusion
If you’d rather skip the sweetness, a cold infusion captures the essence of lemon balm in its purest form — crisp, cooling, and calming.
Ingredients:
1 handful fresh lemon balm leaves, lightly bruise the leaves for extra aroma
2 cups cold water
Instructions:
Combine in a jar or pitcher.
Let sit 8 hours (or for stronger flavor, refrigerate overnight).
Strain and serve over ice. For a chilled drink that won’t dilute, freeze some of the infusion into ice cubes and use those when serving.
It’s soothing on its own, but also lovely topped with ginger beer, a splash of pear nectar, or a squeeze of fresh lime.
Thank you for sharing this moment with me. Whether it’s an autumn morning that cools your hands, a breezy Hawaiian night, or simply a pause in your day, I hope this tea brings a little warmth and aloha to your cup.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen