Turmeric, ginger, cinnamon, lemon juice, and raw honey.

Ingredients

• Turmeric ( Curcuma longa ): Rich in curcumin , a potent bio-active compound known for powerful anti-inflammatory and antioxidant properties.
• Ginger Root ( Zingiber officinale ): Contains gingerol , which aids digestion, eases nausea, and provides a pleasant warming sensation.
• Ceylon Cinnamon ( Cinnamomum verum ): Adds natural warmth and helps support healthy blood sugar balance and lipid metabolism.
• Fresh Lemon Juice ( Citrus limon ): Provides a high dose of Vitamin C and citric acid to support immunity and balance the earthy spices.
• Raw Unpasteurized Honey: Acts as a natural antimicrobial agent, soothing throat irritation while adding raw enzymes and natural sweetness.

Base Ingredients

• Water: 2 ½ cups (20 fl oz / 600 ml) filtered water (allows for slight evaporation during simmering).
• Turmeric: 1 teaspoon ground organic turmeric (or 1 tablespoon freshly grated root).
• Ginger: 1 tablespoon freshly grated ginger root (skin removed).
• Cinnamon: 1 organic Ceylon cinnamon stick (or ½ teaspoon ground Ceylon cinnamon).
• Lemon Juice: 2 tablespoons freshly squeezed lemon juice (about ½ a medium lemon).
• Raw Honey: 1 to 2 tablespoons pure raw, unpasteurized honey (adjusted to taste).

Optional Enhancers

• Black Pepper: 1 tiny pinch of freshly cracked black pepper (enhances turmeric absorption).
• Coconut Oil or Ghee: ½ teaspoon (helps absorb fat-soluble compounds).

Instructions

1. Peel the fresh ginger and turmeric roots (if using fresh root) using the edge of a metal spoon to scrape away the thin skin. Grate finely using a microplane or fine box grater. Squeeze half a fresh lemon to yield 2 tablespoons of juice and set aside.
2. In a small non-reactive saucepan, combine the water, grated ginger, ground or fresh turmeric, cinnamon stick (or ground cinnamon), and an optional pinch of black pepper. Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover with a lid, and let it simmer gently for 10–12 minutes to extract the active botanical compounds.
3. Remove the saucepan from the heat source. Let the liquid cool down for 2 to 3 minutes until warm but no longer scalding hot (around 110°F to 120°F / 43°C to 49°C). Pour the mixture through a fine-mesh strainer into two heat-safe mugs to remove ginger bits and cinnamon residue.
4. Stir in 1 tablespoon of freshly squeezed lemon juice and 1/2 to 1 tablespoon of raw honey into each mug. Stir thoroughly until the honey dissolves completely. Enjoy hot or warm!

Nutrition

Calories: 68 kcal — · Protein: 0.4 g 1% · Fat: 0.2 g 0% · Carbohydrates: 17.8 g 6% Dietary · Saturated Fat: 0.0 g 0% · Fiber: 0.8 g 3% · Sugar: 14.2 g — Includes Added · Sodium: 6 mg 0%