I’ve crafted a simple, pantry-friendly Kadha Recipe using everyday Indian spices that acts as an effective immunity drink to help keep cold, cough, and flu at bay.

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I never thought a simple cup could change my mornings but this Immunity Booster Drink Recipe made me rethink everything. I started keeping Fresh ginger and Tulsi leaves handy and the smell alone wakes me up, it’s strange how a few common things can feel almost medicinal.

There are pictures and a video too, so you can peek before you try it. I won’t promise miracles but it helped me dodge the usual sniffles, and it tastes different enough to replace my usual drinks some days.

If you want something honest, easy and a little surprising, give this Kadha For Cold And Cough a look.

Ingredients

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Fresh ginger: warming, anti inflammatory root, aids digestion, adds spicy, bright flavor.
Fresh turmeric: earthy, antioxidant rich, supports immunity, gives golden color and warmth.
Black pepper: boosts turmeric absorption, adds heat, small bite, contains piperine.
Cinnamon stick: sweet woody warmth, may soothe digestion, adds gentle sweetness and aroma.
Tulsi leaves: aromatic, calming, rich in antioxidants, supports respiratory wellbeing, it’s herbal scent.
Lemon juice: bright sour vitamin C, lifts flavor, adds freshness and tang.
Jaggery or honey: natural sweeteners, add mild sweetness and minerals, soothing throat.
Green tea: optional antioxidant base, gentle caffeine, earthy notes, pairs well with spices.

Ingredient Quantities

Water 3 cups

Fresh ginger 1 to 1 1/2 inch piece about 15 to 20 g sliced or crushed

Fresh turmeric 1 inch piece or 1/2 teaspoon turmeric powder

Black peppercorns 8 to 10 crushed or 1/4 teaspoon ground black pepper

Cinnamon stick 1 small about 1 inch or 1/4 teaspoon ground cinnamon

Cloves 3 to 4

Green cardamom 2 to 3 pods lightly crushed

Tulsi leaves 10 to 12 fresh or 1 teaspoon dried tulsi

Jaggery 1 tablespoon or honey 1 to 2 teaspoons as sweetener

Lemon juice 1 tablespoon or half a lemon

Cumin seeds 1/2 teaspoon optional

Fennel seeds 1/2 teaspoon optional

Black salt a pinch optional

Star anise 1 optional

Green tea bag or black tea bag 1 optional if you want a tea base

How to Make this

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1. Pour 3 cups water into a saucepan and add sliced or crushed fresh ginger (1 to 1 1/2 inch piece) and fresh turmeric (1 inch piece or 1/2 tsp powder).

2. Lightly crush 8 to 10 black peppercorns (or 1/4 tsp ground), 2 to 3 green cardamom pods, 3 to 4 cloves and add them to the pot along with 1 small cinnamon stick (or 1/4 tsp ground cinnamon).

3. If using, toss in 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 1 star anise now; they help digestion and flavor but are optional.

4. Bring water to a boil, then reduce heat and simmer gently for 10 to 12 minutes so the spices release their oils; this makes the kadha strong and effective.

5. Add 10 to 12 fresh tulsi leaves (or 1 tsp dried tulsi) in the last 2 to 3 minutes of simmering so the aroma stays fresh.

6. If you want a tea base, drop in a green or black tea bag for the final 1 to 2 minutes, then remove it; don’t overbrew or it will get bitter.

7. Turn off the heat and strain the decoction into a cup or jug; if you use honey, wait till it’s warm not piping hot before adding 1 to 2 tsp honey (honey breaks down with high heat). If using jaggery, stir 1 tbsp jaggery into the hot liquid until it melts.

8. Stir in 1 tbsp lemon juice (about half a lemon) and a pinch of black salt if you like; add extra crushed black pepper to help turmeric absorption and for a warming kick.

9. Taste and adjust sweetness or lemon, serve hot. Leftovers keep in the fridge for up to 48 hours, reheat gently on low heat so honey or jaggery doesn’t scorch.

Equipment Needed

1. Small saucepan with lid (about 2 to 3 quart)
2. Cutting board
3. Sharp knife for slicing ginger and turmeric
4. Mortar and pestle or small spice grinder to lightly crush pepper, cardamom, cloves
5. Measuring cup (3 cups) and measuring spoons (1/4 tsp, 1/2 tsp)
6. Fine mesh strainer or tea strainer to catch the spices
7. Wooden or heatproof spoon for stirring
8. Citrus reamer or fork to squeeze the lemon
9. Heatproof mug or small pitcher to strain into and store leftovers

FAQ

Q: Can I make a bigger batch and store it for later?

A: Yes, double or triple the recipe, simmer same time, cool and refrigerate in a sealed jar up to 3 to 4 days. Reheat gently, add lemon and honey only after it’s warm not boiling. You can also freeze portions in ice cube trays for longer storage.

Q: Can I use powdered turmeric or ginger instead of fresh?

A: Yep. Use about 1/2 teaspoon turmeric powder for a 1 inch fresh piece, and roughly 1/4 teaspoon ground ginger for 1 inch fresh ginger. Fresh tastes brighter and gives a different mouthfeel, but powder works in a pinch.

Q: Is black pepper really necessary?

A: It’s not mandatory, but a pinch helps a lot. Piperine in black pepper boosts curcumin absorption from turmeric, so even a little crushed pepper makes the drink much more effective. If you’re on meds, check with your doc first because pepper can affect drug metabolism.

Q: Who should avoid this drink or be careful?

A: People on blood thinners, those with gallstones, pregnant or breastfeeding women, and anyone on regular medication should check with their healthcare provider. Also don’t give honey to babies under 1 year.

Q: When should I add honey or jaggery and lemon?

A: Add jaggery while it’s hot so it melts. Add honey only after the drink cools a bit so you don’t destroy enzymes, and add lemon at the end for max vitamin C and fresh flavor.

Q: Can I turn this into a tea concentrate or add a tea bag?

A: Sure, you can steep a green or black tea bag in the hot brew for 2 to 3 minutes for a caffeinated version, or boil longer to make a strong concentrate and dilute later. If you like, add cumin or fennel while boiling for extra digestion support.

Immunity Booster Drink Recipes Substitutions and Variations

Fresh ginger (1 to 1 1/2 inch): 1/4–1/2 tsp ground ginger, 1 tsp jarred ginger paste, or galangal (same amount) — galangal is sharper and a bit citrusy so use a bit less if you don’t want it too intense.
Fresh turmeric (1 inch) : 1/2 tsp turmeric powder, 1 tsp golden turmeric paste, or 1/4 tsp ground ginger if you just want warmth not color.
Tulsi leaves (10 to 12 fresh): equal amount fresh sweet basil, 1 tsp dried tulsi, or 6–8 fresh mint leaves for a bright fresh note.
Jaggery or honey (sweetener): 1 tbsp maple syrup, 1 tbsp date syrup or molasses, or 1 tbsp brown sugar (adjust to taste).

Pro Tips

1. Lightly toast the whole spices in a dry pan before crushing them, it wakes up the oils and makes the drink way more aromatic, just watch them close so they dont burn (15 to 30 seconds is usually enough).

2. Add tulsi and any tea at the very end and remove the tea bag after a minute or two, otherwise it goes bitter, same with tulsi you want its fresh scent not a cooked down taste.

3. To help turmeric work better, stir in a pinch of black pepper and a tiny bit of fat like 1/4 tsp ghee or coconut oil, it really boosts absorption and smooths the flavor; and if you use honey wait till the drink is warm not hot so you dont kill the beneficial stuff.

4. Make a concentrate and keep it in the fridge for up to 48 hours so mornings are quicker, or freeze single servings in ice cube trays; reheat gently on low so the sweetener and delicate oils dont scorch.

Immunity Booster Drink Recipes

Recipe by Jot Punji

0.0 from 0 votes

I’ve crafted a simple, pantry-friendly Kadha Recipe using everyday Indian spices that acts as an effective immunity drink to help keep cold, cough, and flu at bay.

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan with lid (about 2 to 3 quart)
2. Cutting board
3. Sharp knife for slicing ginger and turmeric
4. Mortar and pestle or small spice grinder to lightly crush pepper, cardamom, cloves
5. Measuring cup (3 cups) and measuring spoons (1/4 tsp, 1/2 tsp)
6. Fine mesh strainer or tea strainer to catch the spices
7. Wooden or heatproof spoon for stirring
8. Citrus reamer or fork to squeeze the lemon
9. Heatproof mug or small pitcher to strain into and store leftovers

Ingredients

Water 3 cups
Fresh ginger 1 to 1 1/2 inch piece about 15 to 20 g sliced or crushed
Fresh turmeric 1 inch piece or 1/2 teaspoon turmeric powder
Black peppercorns 8 to 10 crushed or 1/4 teaspoon ground black pepper
Cinnamon stick 1 small about 1 inch or 1/4 teaspoon ground cinnamon
Cloves 3 to 4
Green cardamom 2 to 3 pods lightly crushed
Tulsi leaves 10 to 12 fresh or 1 teaspoon dried tulsi
Jaggery 1 tablespoon or honey 1 to 2 teaspoons as sweetener
Lemon juice 1 tablespoon or half a lemon
Cumin seeds 1/2 teaspoon optional
Fennel seeds 1/2 teaspoon optional
Black salt a pinch optional
Star anise 1 optional
Green tea bag or black tea bag 1 optional if you want a tea base

Directions

Pour 3 cups water into a saucepan and add sliced or crushed fresh ginger (1 to 1 1/2 inch piece) and fresh turmeric (1 inch piece or 1/2 tsp powder).
Lightly crush 8 to 10 black peppercorns (or 1/4 tsp ground), 2 to 3 green cardamom pods, 3 to 4 cloves and add them to the pot along with 1 small cinnamon stick (or 1/4 tsp ground cinnamon).
If using, toss in 1/2 tsp cumin seeds, 1/2 tsp fennel seeds and 1 star anise now; they help digestion and flavor but are optional.
Bring water to a boil, then reduce heat and simmer gently for 10 to 12 minutes so the spices release their oils; this makes the kadha strong and effective.
Add 10 to 12 fresh tulsi leaves (or 1 tsp dried tulsi) in the last 2 to 3 minutes of simmering so the aroma stays fresh.
If you want a tea base, drop in a green or black tea bag for the final 1 to 2 minutes, then remove it; don’t overbrew or it will get bitter.
Turn off the heat and strain the decoction into a cup or jug; if you use honey, wait till it’s warm not piping hot before adding 1 to 2 tsp honey (honey breaks down with high heat). If using jaggery, stir 1 tbsp jaggery into the hot liquid until it melts.
Stir in 1 tbsp lemon juice (about half a lemon) and a pinch of black salt if you like; add extra crushed black pepper to help turmeric absorption and for a warming kick.
Taste and adjust sweetness or lemon, serve hot. Leftovers keep in the fridge for up to 48 hours, reheat gently on low heat so honey or jaggery doesn’t scorch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.