Imbolc 2023 - Herbal Honey Pudding

Imbolc, also known as midwinter, is the halfway point between winter and spring. This is the time of year when nature begins to awaken again—despite how cold it still may be. This morning, here in Connecticut, it was below freezing and there was a fine dusting of snow on the ground. Even still, the sun feels a little stronger and the snowdrops are just beginning to peek out of their beds of soil. 

This day is also sacred to the Celtic goddess Brighid, later known as St. Brighid in the Christian faith. Brighid is a hearth goddess, herbal healer, a patron of the arts and a guardian of livestock and farms. Traditionally, Imbolc is the time when ewes would start giving milk, so it is no surprise that many Celtic people would put out milk to honor Brighid on this day.

A simple milk pudding is a wonderful way to celebrate the season. By steeping the milk in chamomile, an herb often associated with the sun, and using honey as a sweetener, another sacred food associated with Brighid, you are remembering and honoring the traditions of those who came long before us.

Chamomile Milk and Honey Pudding
While preparing this pudding, meditate on what you would like to improve on this year.
Like the honey that sweetens the milk, what can you add to sweeten your days ahead?

2 cups of milk
1/4 cup of honey
3 tbsp cornstarch
2 chamomile tea bags
1 egg

1. Heat the milk in a saucepan over medium-low heat, stirring occasionally, until bubbles form around the edges and it begins to steam. Add the honey and stir to combine.
2. Remove milk from heat and place the two teabags in the milk. Let sit 15 minutes.
3. Remove tea bags from milk and let cool for another ten minutes.
4. Pour about 1/4 cup of warm milk into the cornstarch and mix slowly until combined.
5. Beat the egg into the cornstarch/milk mixture and then swiftly mix that into the rest of the milk.
6. Return the milk to low heat and whisk constantly until thick, about 5 - 7 minutes.
7. Separate into cups and let cool.
8. Serve lukewarm or chilled with blueberry or blackberry preserves.