This tea has long been my cold and flu season go-to. I try to make this tea as gingery and lemony as I possibly can, so it almost tastes like medicine, that way it makes me feel like it’s doing something. But for taste and flavor I have made this recipe a bit milder. Brew an initial batch, drink it all day and then using what is in the pot, brew another batch. You can brew the initial ingredients up to three times. The black peppercorns help the body assimilate the turmeric more easily. This tea is warming and soothing. Serve with a spoonful of Manuka honey or monk fruit sweetener for a low sugar experience. The tea is filled with antioxidants and anti-inflammatory compounds. Ginger adds warmth, fragrance and spice and can be great for fighting nausea and digestive issues, turmeric adds a beautiful yellow hue and anti-inflammatory properties, and the lemon adds a zing of citrus flavor and bioflavonoids boosting the immune system and potentially respiratory health. This tea is what the doctor ordered. It is super easy and quick. Keep this on hand for cold, flu and Omicron season.

Makes 2-3 servings/ prep time 5 minutes/ cook time 15 minutes/ total time 20 minutes

Gather

1 lemon, sliced into 1/8”/ 3.17 mm rounds

2” / 5cm piece ginger, peeled and sliced

1”/ 2.5 cm piece fresh turmeric root, sliced

1/2 half teaspoon/ 2.84 g black peppercorns

Make

Place the lemon, ginger and turmeric slices in a small sauce pan and fill the pot till about 2/3 full. Cook the ingredients over medium heat for 10 minutes and then add pepper corns for the last 5 minutes. Pour the tea through a fine mesh strainer and serve steaming hot.

Make two more batches.

Developed by Anna Getty

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