Updated: Nov 17, 2020


This recipe is tasty turned into a latte!

I use this recipe in the winter to prevent getting sick and to warm me up if I have been too cold all day. The combination of anti-inflammatory and liver-activating roots + healthy fats and a touch of sweetness will have you sitting back hugging the mug with a smile on your face.



  • 4 cups water

  • 1 cup roots- I use equal parts fresh ginger root & fresh turmeric root.

  • 1 tbsp ghee- you can also use coconut oil for a plant-based option. However, the medicinal properties of ghee paired with turmeric and ginger date back to traditional Ayurvedic medicine.

  • Dash of sea salt

  • Sweetener of choice- I used a spiced simple-syrup, shown below. When we are trying to remedy a sickness I like to use nutritious buckwheat honey once the tea is done boiling. Other options are maple syrup, cane sugar, but only add honey once you are done cooking so you don't damage the active properties.

Once you get into this recipe you can play around with flavour combinations.

Perhaps add cinnamon sticks, clove, lemon pieces or cardamon, all known to provide the body with antioxidants + nutrition for our digestive and immune system.

For the simplicity of this recipe I used ginger and turmeric. When I feel a funky feeling in my throat or run-down from the winter winds, ginger and turmeric have come to my rescue to prevent me from missing any work!


  • Knife

  • Saucepan

  • Spoon

  • Ladle for serving

  • Tea cups / mugs


  • Chop your roots into slices and place them in a sauce pan with ghee on medium heat.

  • Allow the roots to heat thoroughly. You will notice the colour will brighten and you will start to smell a spicy aroma.

We first begin to make this tea by heating our ingredients in a heat-resistant & nourishing oil. Why? We want to ensure we have ample opportunity to absorb the available fat-soluble antioxidants. Oil will unleash a potent extraction of anti-inflammatory properties from the roots and play an anti-inflammatory role itself!

Sweetened with a simple-syrup spiced with cinnamon, anise and cardamom

  • Once the ginger and turmeric become golden, if you don't things a bit sweet sprinkle the hot roots with a little cane sugar to balances the flavours of the tea. I used a drizzle of a homemade simple-syrup shown above.

  • Next, fill the pot with the necessary water and bring it to a simmer. Allow for the tea to simmer for 10 minutes. Depending on how strong you like your tea, adjust your water ratio.

  • After the tea has simmered for 10 minutes, turn off the heat and allow it to steep for another 10 minutes.

  • Serve yourself a cup!

  • Transfer leftover tea into a jar and into the fridge for long-term storage. You can strain it from the roots and brew another batch right away, or store the tea with the roots.

  • You can cook another batch of tea at least 2 more times using the same method above, first with a little oil + and then simmer for 10 minutes. Once the roots no longer have their bright colour and rather are a dull colour, dispose of them in the compost. Time for a fresh batch!

Enjoy and stay warm,