immunity-tea- recipie guide

Do you feel the winter sniffles coming on? Get a healthy boost of Mother Nature with this recipe for a big mug of body-loving immunity tea.

We must confess that this post was inspired by our neighbours at The Green Moustache Juice, Smoothie + Live Food Bar. Last week we had a mug of their own special blend of immunity tea and we just had to give it a go for ourselves at home. We played around with a few different ingredients and this is the one we liked the most…but it’s still not as delicious as the one from Green Moustache, we need to find out their secret!

How to make the (2nd) best immunity tea in Whistler

Important note: On our journey of learning to make immunity tea we discovered that it is very important not to add the honey or lemon juice to boiling water. According to Maharishi Ayurveda, the chemical structure of honey changes when it is heated above 42’C rendering its medicinal properties useless. The chemical change at excessive heat is also thought to make honey indigestible. It’s a similar story with lemon juice, too, and in this recipe we’re going to steep the skin as well as the juice.


– 1/2 a big succulant lemon (sliced)

– a thumb of fresh ginger (pealed and coarsely chopped)

– 1 clove of fresh garlic (coarsely chopped)

– 1/2 a pinch of cayenne pepper

– 1/2 a teaspoon of honey (we love using raw honey because it has not been heated, pasteurized or processed in any way)


– 1/4 teaspoon of stevia. Stevia is plant based sweetener that doesn’t raise your blood sugar making it a great substitute if you’re drinking your tea just before bed.

As with all ingredients, always try and buy organic, local produce wherever you can.

– Patience

[/one_half] [one_half_last]Method:

Step one: In a stainless steel pan boil enough water to fill your favourite big mug. (you can use any pan you have available, but we love stainless steel so that we know there’s no Teflon pealing off into our tea)

Step two: As soon as the water starts to boil, remove the pan from the heat and add the chunks of coarsely chopped garlic and ginger. Now set a timer for 2 minutes, or read two pages of a good book.

Step three: Test the garlic and ginger water to see if it is cool enough to drink. If it is, this is a good temperature to now add the lemon slices, the honey and cayenne pepper. Leave to steep for another 30 seconds to a minute, tasting as you go. If you like lemon a lot, as we do, you can leave the tea to steep longer.

Step four: Transfer the tea into your favourite mug (or thermos flask if you’re heading out for an adventure), and enjoy.


Tea in a dash

If you’re in hurry, pick up some immunity tea from The Green Moustache on Main Street, Whistler.

[googlemap address=”The Green Moustache, Whistler” width=”600″ height=”340″ position=”left”]