Whether you’re down with the flu or it’s simply a cool day, these hot tropical teas are just what the naturopath ordered

By Visi Tilak

Every autumn, as I gaze out the window at the falling leaves and feel the first chill of winter, the first thing that comes to mind are the hot tropical drinks my mom used to make us in India.

Tropical countries are always associated with cold drinks, in keeping with the warm and humid climate, and there are plenty of those. However, growing up in India—as tropical as a country can get—there were times we were in need of a warming hot beverage. On gray, rainy monsoon days, when the rain poured down as if the sky had broken, and the weather cooled quickly, the high humidity would chill us to the bone. Central heating? Not in India.

Smells wafted down from the kitchen as huge batches of hot drinks were prepared for everyone in the house, not only to warm us, but also to help ward off cold and flu symptoms.

We also enjoyed hot drinks during summer visits to the hill stations with my grandfather. The term “hill station” was originally used by the British to refer to cooler, hilly vacation spots where they escaped the harsh Indian summers, and the name has endured.

During our vacations at the hill stations, once the sun started setting and pink haze filled the skies, we would gather around a fire or a coal stove with colorful shawls around our shoulders, to make hot drinks and engage in wonderful meaningless chitchat.

Beyond this social warming, the medicinal effects of several of these hot drinks were sure to come our way to soothe a cold or sore throat. These teas are also great remedies for coughs and allergies.

A couple of these hot drinks are also given to pregnant women, to relieve the body of aches and pains and expel toxicity, so that their babies will be healthy. And some are also used to remedy mild stomach disorders.

Spices and herbs not only add flavor, but have medicinal properties; used in the right combination, they can be preventative medicine. Cumin, coriander, cinnamon, fresh basil, fresh mint and black pepper are some of the more commonly used ingredients. Sweeteners are primarily honey or jaggery (panela), a form of unrefined sugar that is believed to purify the blood and regulate liver function. Lemon and orange rind, as well as citrus juices, are added for a vitamin C boost.

These beverages should be brewed on the stove in a stainless steel pot, and can be served any time, day or night. They are great for a mid-morning break, at tea time, or as an after dinner drink. Each of the recipes below serves one person. Ingredients are available at some natural foods markets, and Indian markets.

Lime Honey Tea with Cinnamon

This soothing tea is also served first thing in the morning to dieters, to assist with weight loss. Cinnamon contains antioxidants, has anti-microbial activity and is a blood sugar stabilizer.

1 c. water

2 tsp. fresh lime juice

½ tsp. grated lime rind

2 tsp. fresh honey

1 cinnamon stick

1 tsp. pineapple juice

Boil water with the lime rind. When the water comes to a rapid boil, turn off the stove, immediately add the fresh lime juice, and stir. You can optionally add the teaspoon of pineapple juice at this time. Strain into a cup and add fresh honey. Stir well and serve steaming hot with a stick of cinnamon as garnish.

Lemon Ginger Tea

This refreshing tea is also served to those who may have a sore throat or upset stomach. Ginger is an effective anti-emetic and general stimulant.

1 c. water

2 tsp. fresh lemon juice

½ tsp. grated lemon rind

½ tsp. grated ginger

1 tsp. orange juice (optional)

1 tsp. orange flavored honey (optional)

Boil the water on the stove with lemon rind and ginger. When the water comes to a rapid boil, turn off the stove immediately and add the lemon juice and orange juice (optional). Strain the tea into a cup. Optionally, add honey and stir. Serve steaming hot, garnished with a slice of lemon.

Mint Basil Tea

This refreshing tea is also served to treat a cold or flu-like symptoms, as well as mild stomach disorders and indigestion. The two primary ingredients are known to enhance digestion, and basil is an expectorant and anti-inflammatory.

1 c. water

3–5 leaves fresh mint

3–5 leaves fresh basil

Brown sugar/jaggery to taste (optional)

Finely chop the mint and basil leaves and bring the water to a rapid boil. When the water is steaming, turn down the stove to the lowest heat and add the chopped mint and basil leaves. Let it steep on very low heat for 1–2 minutes and then remove from heat; over-boiling the fresh leaves may impart a bitter flavor. You can serve this tea without straining it, as the chopped leaves will also serve as garnish. If you choose to strain the tea, add a leaf of mint as garnish. Brown sugar or jaggery can be added if desired.

Visi R. Tilak has also written for the Wall Street Journal, NPR and the Boston Globe.

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