Special tea: a recipe.

I am late with this week’s post, and for that I blame the dreaded lurgy.

It has been so long since I’ve been sick that I have forgotten how to fight illness.

I spent the first few days trying to ignore it. Then I shook an angry but clearly misguided fist at the air — until my dear husband remembered a recipe that has seen us through many a cold season, a recipe we call “special tea” [shameless promotion: it’s modified from one of my favourite recipes in the Uncooked ebook].

This recipe is my sharing for this week, as the dreaded lurgy seems to be doing the rounds of Perth and last night’s brew is already working magic on me.

Special tea. Latest version. Based on an anonymous “Kick-a-Germ Joy Juice” recipe flyer from years ago. Makes enough for a two-cup teapot, and it’s good for at least two hot water top-ups.

You will need*:

• 1 clove of garlic, crushed with the back of a knife
• 1/4 of a small lemon, sliced
• 1 cinnamon stick, broken up
• 1 tsp of dried peppermint
• 1 tsp of coriander seeds
• 1 tsp of liquorice bark
• 4 chunky slices of fresh ginger
• 1/2 tsp of ground turmeric
• 1/2 tsp of black peppercorns
• a really generous pinch of cayenne pepper
• honey (optional), 1 tsp can be added after pouring

To make the tea: Add all ingredients to a teapot along with just-boiled water. Let it infuse for 5 minutes. Pour into your favourite hot-beverage vessel and drink.

*If you don’t have all the herbs and spices listed, please don’t stress. Even a tea comprising just two ingredients can be medicinal and immunity-boosting — and in our house we rarely make special tea the same way twice.

This strange combination is actually quite tasty. Kind of like a cross between a savoury broth and a herbal tea.

Let me know how you like it.