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Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.


INGREDIENTS

  • 1 bunch oregano
  • 1 bunch thyme
  • 1 1” piece ginger, peeled, grated
  • 1 1” piece turmeric, peeled, grated
  • ½ teaspoon black peppercorns
  • 1 small garlic clove, grated
  • ¼ cup honey, preferably raw
  • ¼ cup unsweetened almond milk
  • 3 tablespoons fresh lime or lemon juice


RECIPE PREPARATION

  • Lightly whack oregano and thyme with a wooden spoon to bruise and release oils. Heat herbs, ginger, turmeric, peppercorns, and 8 cups water in a medium saucepan until an instant-read thermometer registers around 130°—it should be uncomfortably hot to the touch (do not let it boil). Reduce temperature to low and let mixture steep 6 minutes. Add garlic, honey, almond milk, and citrus juice, stirring to dissolve honey. Strain into a pitcher or large heatproof container, pushing on the herbs to squeeze out as much liquid as possible. Divide among mugs.


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