Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Immune Boosting Turmeric Tea

This ginger and turmeric immune boosting tea recipe is the best way to stay healthy during the cold winter months and help fight off a cold or flu.

This recipe is with main ingredient
immune boosting tea

For years, I have been making this turmeric and ginger immune tea and I really believe it helps keep Dessi and I healthy all winter long. Turmeric is an anti-inflammatory and anti-carcinogen, and ginger not only boosts your immune system but it helps cleanse your lymphatic system.

If you have the cold or flu, or want to stay healthy this cold weather season, I really would drink this turmeric tea every day, ideally on a empty stomach. It works best with fresh turmeric root, which you can always find at Whole Foods, or just call around to different markets.

ginger and turmeric tea
Turmeric and ginger immune tea

How To Make Turmeric Tea

To make the turmeric immune tea add 5 cups of water to a pot along with thin slices of fresh ginger root and turmeric. If you can’t find fresh turmeric use the powder form. If you don’t mind getting your fingers and cutting board dirty, it’s actually better to finely grate the turmeric so it really infuses into the water.

It’s important to add one crack of fresh black pepper to the pot, it activates the turmeric. Also add the peel from one lemon, make sure to peel off the white bitter part, and a pinch of cayenne pepper. I like to say the cayenne burns the demons from your body!

Bring the water to a bare simmer and immediately reduce it to the lowest heat setting possible on your burner. If you boil this tea you will kill some of the nutrients. Cook tea for 7 minutes, turn the heat off, and add the juice of 1 lemon and one teaspoon of virgin coconut oil. The fat helps your body absorb the turmeric, but you can also use avocado oil or grass-fed butter if you like. Once the tea cool down for 3 minutes, pour a cup and stir in raw honey to taste.

immune boosting tea
Turmeric and ginger immune tea

What Are The Benefits Of Turmeric And Ginger Tea?

Turmeric is an anti-inflammatory, which really helps when your sick because your body is inflamed. Ginger is not only good at soothing your gut, which in turn boosts your immunity, but it also does wonders to clean you lymphatic system. That’s our bodies network of organs and tissues that cleanse toxins and waste.

You may see many teas on the market that have dried or powdered ginger and turmeric, and sometimes mixed with sugar. You should avoid those because sugar kills good gut bacteria and dried turmeric and ginger are not nearly as good as fresh ones.

How To Store Turmeric Tea

This recipe for immune boosting turmeric tea will make enough for five cups, you can keep the tea at room temperature in a covered pot or vessel, or stash it in the fridge for 3 days. It’s a good idea to strain the tea after you make it otherwise the flavor gets really strong, which I actually don’t mind!

Check out other recipes that have turmeric:

immune boosting tea

Immune Boosting Turmeric Tea

Course: Drinks
Keyword: ginger, ginger tea, immune, turmeric
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 5 servings
Calories: 54 kcal
Author: Bobby Parrish

This ginger and turmeric tea will help boost your immune system and keep you healthy during the cold season.

Print

Ingredients

  • 5 cups of water
  • The yellow peel of 1 lemon use a veggie peeler
  • 2 inch piece of ginger cut in thin rounds, skin on
  • 2 inch piece of turmeric root cut in thin rounds or grated, skin on
  • Tiny pinch of cayenne pepper
  • 1 crack of black pepper
  • Juice of 1 lemon
  • 1 teaspoon virgin coconut oil, butter, or avocado oil
  • Honey, preferably raw

Instructions

  1. Bring the water, lemon peel, ginger, turmeric, cayenne, and black pepper to a bare simmer, turn the heat down to low, cook for 7 minutes. You don't want the pot to bubble or boil, it's harmful to the nutrients in the turmeric. Take off the heat and squeeze in the lemon juice and stir in the coconut oil. Strain the tea into a cup and add 1 teaspoon of honey. If using raw honey, wait for the tea to cool down a few minutes so the heat doesn't destroy some of it's nutrients. Enjoy!

Recipe Video

Recipe Notes

The tea will keep for 3 days either at room temperature or in the fridge. It's ideal to strain the tea after you make it, or the flavor gets pretty strong. Just heat the entire pot and serve as needed.

Nutrition Facts
Immune Boosting Turmeric Tea
Amount Per Serving (8 ounces)
Calories 54 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 7g2%
Sugar 7g8%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe is:

30 thoughts on “Immune Boosting Turmeric Tea”

    1. You don’t have to, but it’s best if you drink it at least an hour after you eat, or 30 min before eating.

    1. Love this tea! It’s so warming and I love that it will boost my immune system.
      I noticed that your homemade ginger tea recipe says we can dry out the ingredients and reduce up to 4 times. Can that be done with the ingredients of this recipe?

  1. Pregnancy and trying to stick to wholistic remedies. Once again, you’ve come up with a right on time recipe! Super excited! I can’t even remember how I found your Instagram page but it has been a blessing!

  2. This sounds awesome!! We are a Keto family so is there something we could use in place of the honey? Love all your Keto videos!!!

    1. Stacia, the tea is great without any sweetener, but if you’d like to balance the lemon and ginger I’d recommend a few drops of stevia.

  3. What is your opinion on Turmeric supplements? I started taking them last year to fight off inflammation but after watching your video I wonder if they are truly being absorbed into my system? Super excited to find you on you tube today!!

    1. Hi Gwen, supplement help, but keep in mind that turmeric needs black pepper and coconut oil to be absorbed properly, so it’s worth using the actual root.

  4. I decided to try this after you talked about it on your Whole Foods videos. It’s actually really delicious. I’m hooked

    1. Hey Tiwana & Sylvan, I prefer it warm, since I add a little coconut oil and it melts nicely. But you can definitely drink it cold if it tasted good to you! You’ll still get the benefits!

  5. is it possible to put these ingredients uncooked in a blender and high speed (like w/Vitamix) to completely mix it to the cellular level and get the same benefits? or would this ‘crush’ the nutrients and maybe cooking “releases” the benefits? like, is it better raw or cooked? and why wouldn’t you leave the skin on the ginger and turmeric root? more nutrients right? or no?

    I love your content Bobby~! thank you~!

    1. Thanks for the kind words! The recipe is for tea so you want to boil them. The recipe says to leave the skin on the ginger and turmeric (no need to peel). You DO need the peel of the lemon because of all the flavor from the essential oils in it. If you do want to eat the ingredients raw you could blend them in the blender, but the flavor would be a bit harsh.

Leave a Comment

Your email address will not be published. Required fields are marked *

1.9K Shares
1.9K Shares
Copy link