Cold Cure in a Cup

It has been a long few weeks. Ever since Mack’s ear infection in Mexico last month we’ve all taken turns being sick.  Last week was brutal for me – stuffed nose, cough, exhaustion.  I was finally emerging from the fog last night when severe pain suddenly struck my lower back.  Argh!

As any mom knows, there’s no time for mom to be sick. Even though I still felt icky today, I had to take care of duties around the house (especially because Chris is now sick).  Despite a cold and back pain, I managed to:

*do four loads of laundry

*grocery shop for the week

*make breakfast, lunch, dinner

*plant rows of flowers

*sweep the floors

*clean the kids’ bathroom and bedroom and toy room

*bathe the kids and get them tucked into bed

My friend Sarah shared a recipe for a cold-curing tea on Pinterest.  When I saw it this morning I knew I had to make it if I wanted any chance of surviving the day.  I tweaked the recipe a bit based on my family’s tastes and what I had in the kitchen, and even though I don’t normally like hot beverages this was surprisingly refreshing and addicting.  I swirled in unpasturized honey from our co-op (with the honeycomb still floating) as it’s a natural throat soother and cough reliever.

Cold Cure in a Cup (adapted from The Ultimate Cold Cure)

6 cups water

2 stalks lemongrass, green part and tip cut off, then halved lengthwise and then halved crosswise

4″ piece of ginger, peeled and thinly sliced

1 Thai chili, thinly sliced

1 red jalepeno, thinly sliced

3 black tea bags

Several tablespoons honey (I added extra honey to the kids’ cups and it really toned down the heat)

Bring water to a boil in a large pot.  Add all ingredients and reduce to a simmer.  Let brew for 10 minutes.  Strain the dark brew into tea cups.

You can leave the pot to simmer for hours.  Just add more water and it’ll keep re-brewing.  Any that’s left at the end of the day can be chilled and served as iced tea the next day.

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