In many homes, the cold season meant a return to proven concoctions passed down from generation to generation. Grandmothers did not have access to syrups from the pharmacy for every ailment, so they used them products available in the kitchen: milk, butter, honey and spices that were always at hand. When a cough or dry throat occurred, heated milk was the first choice: it soothed the irritation of the mucous membranes and provided energy during weakness.
The addition of butter gave the drink a slightly oily consistency, which covered the throat with a thin protective layer, reducing the cough reflex and making swallowing easier. The honey was added to the cup only after the drink had cooled slightly. Its viscous consistency reduced the feeling of scratching in the throat, and natural phenolic compounds supported the fight against minor infections.
In this mixture, spices not only provide flavor, but also support the body in fighting infection. Grated ginger warms and facilitates breathing, and turmeric, especially in combination with pepper, has anti-inflammatory effects. Cinnamon enhances the warming effect, while cardamom or a few drops of lemon juice are helpful for a stuffy nose. In milder versions, especially for children, a ripe banana is added for a creamy consistency and softening the spicy notes.
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Ingredients (for 1-2 servings):
- 200 ml of cow’s milk 2-3.2% or plant drink (e.g. oat or almond),
- a teaspoon of unsalted butter (in the vegetable version 1 teaspoon of coconut oil),
- a teaspoon of honey (linden, acacia or multiflora),
- half a teaspoon of cinnamon,
- half a teaspoon of turmeric,
- 1/4 teaspoon of ground ginger or a teaspoon of freshly grated root,
- a pinch of ground pepper (to increase curcumin absorption, optional),
- additions of your choice: half a ripe banana for a milder taste and thicker consistency or a small, finely grated clove of garlic for the “first days of infection”.
Preparation method:
- Heat the milk over low heat to a temperature of about 60-70°C, making sure it does not start to boil.
- Add butter and spices: cinnamon, turmeric, ginger and optionally pepper. Stir for 1-2 minutes until the fat is completely dissolved.
- Remove the pot from the heat and wait until the temperature drops below 45-50°C. Then add honey and mix thoroughly.
- If a banana is used, the drink can be blended until creamy; when using garlic, it is worth pouring the mixture through a fine strainer.
- Serve at a temperature of approximately 40°C. Store the excess in the refrigerator for a maximum of 24 hours and warm it up gently (to approx. 50°C) before serving again.
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It is best to drink the drink within the first few days 48-72 hours of infection. A standard portion is about 200-250 ml drunk in the evening 30-60 minutes before bedtime; if you have a dry cough, you can add a second dose in the morning. Usually, 1-2 glasses a day for 2-3 days are enough, provided that the body is hydrated with water or herbal teas.
The composition of the drink can be modified depending on type of cough: for a wet cough, it is worth reducing the amount of fat to about half a teaspoon and increasing the dose of fresh ginger, while for a dry cough, leave the full amount of fat so that it protects the throat mucosa longer. If your cough is accompanied by fever, shortness of breath, or chest pain, you should consult a doctor.
For children over 1 year of age, you can use a milder version, with half the spices, without garlic and with honey added only after cooling. Honey is not given to children younger than 12 months due to the risk of infant botulism. People with lactose intolerance can choose plant drinks and coconut oil instead of butter, and if you suffer from reflux, it is worth limiting the amount of fat and not drinking the drink immediately before bed. In each variant, honey should be added only after the liquid has cooled to approximately 45-50°C so that it retains its soothing and antibacterial properties.
Source: Terazgotuje.pl
