Ingredients:

  • 1 L Filtered Water
  • 50 g Fresh Ginger Root, sliced (unpeeled)
  • 25 g Fresh Turmeric Root, sliced (unpeeled)
  • 5 g Dried Dandelion Root (roasted)
  • 2 Ceylon Cinnamon Sticks
  • 5 g Black Peppercorns
  • 3-5 drops Stevia or Monk Fruit Drops (to taste)
  • 15 mL Fresh Lemon Juice

Instructions:

  1. Thoroughly wash the ginger and turmeric. Slice both roots thinly (approximately 2–3 mm thick), keeping the peels on for maximum nutrient extraction.
  2. Combine the water, sliced ginger, turmeric, dandelion root, cinnamon sticks, and black peppercorns in a medium stainless steel saucepan. Bring the mixture to a rolling boil over high heat.
  3. Once boiling, immediately reduce the heat to the lowest setting. Cover the saucepan and allow the tea to simmer gently for 15–20 minutes. The liquid should slightly reduce and turn a rich, golden-yellow hue.
  4. Remove the saucepan from the heat and let it sit uncovered for 5 minutes. Carefully pour the infusion through a fine mesh strainer into a clean container, discarding the spent solids.
  5. Stir in the lemon juice. If desired, sweeten with stevia or monk fruit drops. Serve the infusion hot immediately, or allow it to cool completely before chilling.