(from “The Essential Instant Pot Cookbook” by Coco Durante)
6 cups water
1 -4 Tablespoons light honey, I use 2-3 Tablespoons
2 cinnamon sticks
2 inch knob of fresh ginger, sliced ¼ inch thick
2 inch knob of fresh turmeric, sliced ¼ inch thick, or 1 teaspoon powder
1-2 fresh chiles, like Thai, halved and seeded, optional
fresh lemon slices and extra cinnamon sticks
more honey to taste
coconut milk, optional
Make the tonic:
Combine all of the ingredients in the Instant Pot. Stir to dissolve the honey. Secure the lid, and select the Soup/ Broth setting. Adjust pressure to “less” and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes, and then release the rest of the steam with the pressure release valve.
Open the pot and use a slotted spoon to remove all of the solids. Ladle into mugs. If you like, top with a lemon slice, a cinnamon stick. A splash of coconut milk at the end will make it creamy. Store in the fridge for up to a week.
Makes 4-6 servings. HEALING!
1. Get the freshest raw ginger you can find. It should be firm and plump with no dried ends or mold.
2. Fresh turmeric is getting easier and easier to find now. It’s a regular item in my health food store. But if you can’t find fresh, you can substitute one teaspoon of the powder.
3. You can make this as sweet or pungent as you like. I usually add 2-3 Tablespoons. And if I want more sweetness, stir a little more into my cup.
4. If you don’t have an Instant Pot, place all of the ingredients in a large saucepan, bring to a boil, and simmer on the stove for 1 to 1 1/2 hours. Taste once or twice for strength during the cooking time.