Imbolc 2019

It’s our first Imbolc episode! We talk about everything that makes this Sabbat what it is: Metric Tons of Milk, Fiery Sun Babies, and why Imbolc Babies are special.
Lemon Poppy Seed Loaf
1 2/3 c all purpose flower
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup sugar
2 tbsp lemon zest
1/2 cup butter at room temperature
3 large eggs at room temperature
1/2 tsp vanilla extract
1/4 c milk
2 tbsp fresh lemon juice

1/4 cup sugar
3 tbsp lemon juice

Preheat oven to 350 degrees

Butter and flower a 8×4 inch baking dish. Set aside.

Whisk flower, poppy seeds, baking powder, baking soda, salt

In a separate bowl, add sugar, lemon zest and work with hands until sugar is pale yellow. Add butter and cream together until fluffy. Mix in eggs and vanilla.

Whisk together milk and sour cream and microwave for 2 sec (?)

Add flower mixture to butter and sugar mixture, fold in.

Add milk mixture and sugar mixtures and stir together.

Bake for 45-50 minutes. Let cool.
Mix glaze and coat bread when cool.

1/2 cup + 1 1/2 cups whole milk (the most delicious you can find, grass-fed, organic, fresh,etc)
2 cups of good heavy cream (again, the good stuff, sans artificial thickeners)
4 teaspoons honey (more or less to taste – I use lavender-infused herbal honey)
1/2 a vanilla bean, split & scraped
2 cups of strong brewed lavender tea (use store-bought tea bags or make a tisane with fresh or dried lavender. I used a commercial chamomile & lavender tea. black lavender tea is also lovely. brew extra for blending to taste)
brandy (optional)
lavender buds for garnish (optional)

Brew a pot of lavender herbal tea. You can make your own with dried/fresh lavender or buy herbal tea bags from the shop. I use multiple teabags and allow it to steep overnight or at least for a few hours to really get that nice herbal flavor. Remember you’re going to blend this with a whole lot of milk and cream, so your tea needs to be able to hold her own.

Once your tea is how you want it and cooled to room temperature, slowly heat a 1/2 cup of milk over low heat with the honey and vanilla. Stir to dissolve the honey and break up the vanilla bean seeds. Allow the sweetened milk to cool and chill.

Meanwhile, combine the remaining 1 1/2 cups of milk and cream in a large bowl. Add 2 cups of tea and remaining sweetened milk. Mix and tinker to taste! Add brandy if you like. Sprinkle with lavender buds or grate some nutmeg on top. Serve very cold or on ice. And if you have a bit to spare, go pour a bit in your garden to bless your own fields or leave a draught or two for the faeries. Happy almost-spring!
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