Year round, I love a good, comforting tea. Even more so during the winter, and let’s not forget, it’s still technically winter in the northeast. In college I was “legendary” for my robust, high quality tea supply. Whenever anybody on my floor would get sick, needed a cup of comfort or was craving something beyond the sad bags that the dining halls offered, they would come knocking at my door and I would gladly share. One of my favorite dates with Karen is when we grab a tea and a walk in the park to catch up, so it was particularly relevant when she recently shared this recipe with me as we connected about The Modern Bee. This tea reminds me a lot of what my mum would make for me when I was little and sick; a memory that adds an extra level of comfort to an already comforting tea.
Given everything going on in the world right now, I know I could use something to calm my nerves, make me slow down a little, and boost my immune system. Be well, everyone. – Michaela
Flu Season Ginger Tea
Juice 3 or 4 handfuls of Fresh ginger (including skin)
Separate juice from pulp + skin
Bring to boil pulp + skin, then simmer for 2 hours
Strain liquid, discarding pulp + skin
Add juice from 1 or 2 fresh squeezed lemons to the liquid
Add 1 teaspoon of cayenne pepper
Add juice from 1/2 cup of fresh squeezed turmeric or 1 teaspoon of powered turmeric
Add 1/4 cup of Organic Apple Cider Vinegar
Sweeten to taste with raw, organic honey
Serve heated
Store in fridge (4 days)
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