The Cough Suppressant

almond milk citrus garlic ginger honey lemon lime oregano peppercorn turmeric thyme cocktail

Brad Leone

4 servings (makes about 8 cups)

Source

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

Method

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.