Immune Elixir and Tea Recipes

• • Chilli, cinnamon and cacao nib tea
    • 60 g(2 oz/⅔ cup) cacao nibs
    • 1cinnamon stick
    • 1 tbsp honey
    • ½ tsp cayenne pepper

    Turmeric chai

    • 3green cardamom pods, bruised
    • 2 slices fresh ginger
    • 1cinnamon stick
    • ½ tsp fennel seeds
    • 1 slice fresh turmeric
    • ½ tsp black peppercorns
    • 1 tsp black tea leaves
    • 250 ml(9 fl oz/1 cup) milk
    • ½ tsp honey (optional)

    Chilli Elixir

    • 1 tbsp chamomile tea leaves
    • 1cinnamon stick
    • 1 tsp fennel seeds
    • 2 sprigs lavender
    • 1 sage leaf
    • zest of ½ lemon, in wide strips
    • 1 tsp honey

• For the chilli, cinnamon and cacao nib tea, combine the cacao nibs, cinnamon, honey, cayenne pepper and 500ml (17 fl oz/2 cups) water in a small saucepan. Bring to a gentle simmer and cook for 10 minutes. Strain and serve warm.

  For the turmeric chai, combine the cardamom pods, ginger, cinnamon, fennel seeds, turmeric and black pepper in a dry saucepan. Cook, stirring, over medium heat for 2 minutes or until fragrant and toasted. Add 250 ml (9 fl oz/1 cup) water and slowly bring to a simmer. Add tea leaves, milk and honey, and simmer for 30 seconds. Strain and enjoy.

  For the chilli elixir, combine all the ingredients with 500 ml (17 fl oz/ 2 cups) water in a small saucepan. Bring just to a gentle simmer, then strain. Drink hot or cold.

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