Go Back

Herbal Cough Suppressant with Lemon & Turmeric

Imagine a cross between broth and the Tang from your childhood, in a good way, and you have this homemade elixir. Smooth and flavorful enough to drink even when your throat is in tip-top shape. Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.
Servings 8 cups
Author Bon Appétit


  • 1 bunch oregano
  • 1 bunch thyme
  • 1 1- inch piece ginger peeled, grated (or more if you like ginger)
  • 2 1- inch pieces turmeric peeled, grated
  • 1/2 teaspoon black peppercorns
  • 1 small garlic clove grated
  • 1/4 cup raw honey
  • 1/4 cup unsweetened almond milk
  • 3 tablespoons fresh Meyer lemon juice regular lemon or lime also work


  • 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 but not boiling.
  • Reduce temperature to low and let the mixture steep for 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, sip, and enjoy!