Cold and Flu Elixir

The moment we read this recipe, we gathered the ingredients to make it, starting by smashing the ginger in the bottom of a bowl, and adding the other ingredients in the time that it took to boil the water. In less than 5 minutes, we were sipping the hot and wonderfully soothing elixir with the hope for a solid wellness boost.

We were wary about the 1/2 teaspoon cayenne, so we started with 1/4 teaspoon, which suited us well. We served 6 servings of a half cup each, and we will certainly make this again—both as-is as well as the variations. We’ve renamed the recipe for ourselves from “Cold Elixir” to “Wellness Elixir.”

Turns out I’m the perfect guinea pig for this cold and flu elixir since I’ve had to accept that I’ve not been winning against my cold for a couple of weeks and counting. This must be just the concoction I needed: it tasted great to me. While I started with a serving that approximated 1/4 of the recipe, I actually drank it all, sip by sip.

Not only did I use raw—and local—honey, but my apple cider vinegar was also raw. I followed the directions to boil water (pot), combine the ingredients (bowl), and strain (strainer). However, this could be as simple as boil water, add ingredients to the pot, and then remove the cinnamon stick and ginger. Less dishes = more inclination to make this elixir, especially when not feeling well!

Note that the cayenne wanted to fall to the bottom, so when I noticed this, I added a spoon to the cup, and stirred before each sip. It was pretty sweet to me, so my inclination would be to try the variation with lemon in the future, as a balancing flavor to the honey, and in addition to the plus of extra vitamin C.

This was certainly timely–I’ve been down with one cold after another for the last month or so, so anything promising some relief in a natural, healthy way is intriguing. While, obviously, this won’t cure any legitimate illness, it is tasty and soothing and probably worth having in a large batch, just as the author suggests.

A wicked brew indeed, this strongly flavored, spicy-sour-magically addictive tea simply must be good for you. And the directions: add each aromatic ingredient to a jar and top with water…easy.

Since I was chopping ginger anyway for dinner, I pulsed up the 3-inch chunk in the processor and tossed everything else in. Distracted, I let the mixture steep for about 15 minutes before I strained off the solids and tasted. At first sip I almost dumped the whole concoction down the drain. I added about as much water to my cup as the elixir. Then I had another sip, and another. I can’t put my finger on what I like about this, but I’ve felt drawn to making a warm mug each afternoon since. I can’t say that I drink it as the author does, straight; I’ve kept my strained jar in the fridge for about a week and use it as a base. Much like kombucha or herbal tea, I often pour one strong cup (50%/50% elixir/water, sometimes with a twist of lemon), then top it up all afternoon with just-boiled water, until the cup’s flavor fades with the light as twilight sets in. Will it hasten a cold’s symptoms? I don’t know, but it does make pleasant company during flu season, and I’ll be making this again soon.

I think this might be nice as a vinaigrette base, or added in teaspoons/tablespoons to water in the hotter months. Apple cider might be a nice sub for the cider vinegar for those not fond of the vinegary nose.