Alex Lau
Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.
Recipe information
Yield
4 servings (makes about 8 cups)
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
Need to make a substitution?
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.