Winter is here, and that means it’s a great time for soothing teas to warm your insides and ward off those nasty viruses. Recently, Martha Rose Shulman’s Recipes for Health focused on herbal teas and infusions (a friend recently told me that the difference between “tea” and “infusion” is that the latter does not contain any actual tea leaves. Thus, most herbal “teas” should actually be called “infusions”).
The following infusion is similar to my super citrus-ginger nectar but has no orange and includes turmeric, cloves, and cayenne pepper. It is delicious — don’t be thrown off by the bright yellow color. The first time I made it, I used too many cloves and they overpowered the whole drink. The next time I halved the amount of cloves and it was just right, allowing the mellow turmeric and soothing ginger flavors to come to the fore. I use more lemon and less honey than Shulman, as per my personal taste — feel free to adjust the proportions to your liking. Make a big pot of this infusion, then refrigerate and reheat whatever you don’t drink in the first sitting. If this doesn’t make you feel healthy and re-energized, I don’t know what will.
- One Year Ago: CELTA Course: Week 4 and Broccoli Cheddar Soup with Mustard Croutons
- Two Years Ago: Video Update: January
- Three Years Ago: Gender Roles
Lemon, Ginger & Turmeric Infusion with Cloves & Honey (adapted from Martha Rose Shulman; makes 1.5L = 4-5 servings)
- 1 lemon, sliced
- 1-2 tbsp fresh ginger, sliced
- 3 cloves
- 1/2 tsp turmeric
- 1.5L boiling water
- 1-2 tsp honey, or to taste
- pinch of cayenne pepper
- Put the water on to boil. While it is heating, combine the sliced lemon, minced ginger, cloves, and turmeric in a large teapot (or saucepan, if you have no teapot).
- Pour the boiling water into the teapot, then stir in the honey. Cover the pot and let the infusion steep for 30 minutes.
- After 30 minutes, reheat if necessary and pour into mugs. Add a small pinch of cayenne pepper to your mug before drinking.