Servings: 4 (makes about 8 cups)

  • 1 bunch oregano
  • 1 bunch thyme
  • 1 1” piece ginger, peeled, grated
  • 1 1” piece turmeric, peeled, grated
  • ½ teaspoon black peppercorns
  • 1 small garlic clove, grated
  • ¼ cup honey, preferably raw
  • ¼ cup unsweetened almond milk
  • 3 tablespoons fresh lime or lemon juice


  • Lightly whack oregano and thyme with a wooden spoon to bruise and release oils.
  • Heat herbs, ginger, turmeric, peppercorns, and 8 cups water in a medium saucepan until an instant-read thermometer registers around 130°—it should be uncomfortably hot to the touch (do not let it boil).
  • Reduce temperature to low and let mixture steep 6 minutes.
  • Add garlic, honey, almond milk, and citrus juice, stirring to dissolve honey.
  • Strain into a pitcher or large heatproof container, pushing on the herbs to squeeze out as much liquid as possible.
  • Divide among mugs.