I make a large pot of this when I am feeling under the weather, or caring for someone else who is, and it truly feels like a magical potion. Much has been written about the anti-inflammatory properties of curcumin, the active ingredient in turmeric, and although it probably isn’t quite the miracle cure for everything that certain corners of the internet would have you believe, it definitely does some good when my body is ailing, and that’s good enough for me. The ginger here helps settle the stomach and ease digestion, and the peppers add a gentle pep of heat – how gentle depends on how heavy handed you are with the cayenne, so season accordingly!
First, peel and chop your ginger and turmeric as finely as you can, then toss it into a large heavy-bottomed saucepan. Add the lemon juice and cloves and measure in the peppercorns, cayenne pepper and cinnamon. Pour over a litre of water, then stir in the honey or other liquid sweetener of your choice. Bring to the boil, then reduce to a simmer on the smallest hob ring, for 20 minutes.
Remove from the heat and stand it to one side for an hour to continue to infuse, and to cool completely. I pour mine into an empty squash bottle once it has started to cool down, with the lid screwed on tightly.
Strain the gubbins out and set the strained liquid to one side – for a tip on how not to waste all the bits! Pour the liquid back into the cleaned bottle and drink throughout the day, warm or cold.
© Jack Monroe, 2020