Y’all, it’s that time of year when it seems like anyone and everyone is getting sick. Kids are back in school after traveling near and far with their families for the holidays, gyms are packed with people trying to meet their New Year’s fitness goals, cold and dreary weather is driving all of our gatherings indoors, and flu season is booming. It’s a good time to do whatever we can to support our own health and immune systems.

Throughout cold and flu season, I try to prioritize fresh air with daily walks, hydration with plenty of water, and my immune system with antiviral and immune-boosting herbs in my regular diet. Today, I am sharing a tea recipe that’s delicious, highly beneficial and easy to integrate into your daily routine, with the hope it might help support your personal health during this sickly season. Please note, I am not a doctor or a registered dietitian, so if you have concerns about how any of these herbs might interact with medications or health conditions, ask your doctor.

This tea uses local Mississippi honey, cinnamon, orange, lemon, freshly grated ginger, turmeric and just a little garlic – enough to give you the health benefits but not enough to make you feel like you are drinking an elixir meant to ward off a vampire. It is sweet, spiced and chock-full of some of the best herbs and spices you can give your body. I chose these ingredients based on the cookbook Better Broths & Healing Tonics, co-written by Dr. Kara N. Fitzgerald and Jill Sheppard Devenport (youngeryouprogram.com/better-broths).

Local honey provides natural sweetness along with antimicrobial and antioxidant benefits. Cinnamon is an anti-inflammatory agent that also aids gut health due to its antifungal and antimicrobial properties. Orange and lemon are packed with vitamin C, which can help boost immunity and may shorten the duration and severity of colds. Ginger has natural anti-inflammatory and antibacterial properties that help fight germs and shield our DNA from toxins. Turmeric, known for its powerful compound curcumin, combats inflammation, supports health at a genetic level, and becomes even more effective when combined with ginger. Finally, garlic supports the gut microbiome, protects against viruses and can even help fend off parasites. Together, these herbs and spices form a powerful defense against unwanted illness – and taste good doing it.

To make this concoction, I add honey, cinnamon and citrus juice into a 2-cup glass measuring cup. Then I peel the ginger and turmeric by scraping off the skin with the tip of a spoon, along with a small clove of garlic. Using a microplane, I finely grate all three ingredients into the measuring cup with the honey, cinnamon and citrus. I boil water and fill the measuring cup to the 2-cup, or 16-ounce, line, carefully stirring until all the honey dissolves. I let it steep for five to seven minutes, then strain the mixture into my favorite mug using a fine-mesh strainer and enjoy.

This tea is a beautiful golden yellow from the turmeric and honey. It’s perfectly sweet and spiced and makes a healthy treat to enjoy early in the morning while curled up in my reading chair. I make it a few times a week for my husband, Jon, and me, especially at the first sign of any throat tickle or stuffy nose. Getting sick is part of life, and this tea isn’t something that will guarantee you never get sick, but it will support your body whether you are feeling perfectly healthy or under the weather. I hope you’ll try it – and stay healthy out there, y’all!

KRISTIN’S IMMUNITEA

Ingredients:
2 oz. honey
1/4 teaspoon cinnamon
Juice of 1/2 orange
Juice of 1/2 lemon
1 tablespoon fresh ginger, peeled and grated
1 teaspoon fresh turmeric, peeled and grated
1 teaspoon fresh garlic, peeled and grated

Directions:
■ Into a 2-cup glass measuring cup, add honey, cinnamon, orange and lemon juice.
■ Peel the ginger and turmeric using the tip of a spoon.
■ Peel the garlic clove.
■ Using a microplane, grate ginger, turmeric and garlic, then add to the measuring cup with the other ingredients.
■ Bring at least 2 cups of water to a boil.
■ Once boiling, add enough water to the measuring cup to reach the 2-cup (16-ounce) line.
■ Stir carefully until the honey dissolves.
■ Let steep for five to seven minutes, then strain into a mug using a fine-mesh strainer. Enjoy!

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!