Kick that lingering Winter cough

Soothe allergy irritations + Boost your immunity

All in one tasty little healing morsel

Yup, it's totally that amazing.

The foundation of this Ayurvedic inspired recipe is a very strong tea made with active natural ingredients:

Lemongrass has anti-bacterial and anti-inflammatory properties that help the body cope with a coughs, fever and other cold/flu symptoms. It is loaded with vitamin C to boost immunity -- helping fight off an oncoming infection -- and is also effective in breaking up excess mucous in the body.
The pungent and spicy nature of Ginger increases Pitta (fire) in the body. It stimulates sluggish digestion, balances belly acid and stimulates the nervous system.
A beautiful, bright pink and orange flower, Echinacea is a powerful immunity booster. It contains natural anti-inflammatory properties and is effective in reducing the pain of illness.
Cinnamon - like ginger - increases heat in the body and adds a soothing sweetness to coat scratchy throats.
Famed in Ayurveda, Turmeric is best known for its powerhouse anti-inflammatory properties. Proven to reduce pain and inflammation with the same capacity as Advil, but your liver is able to filter it out.

Remember, you are completely supported by a loving universe that wants you to live a happy + healthy life!

STAY INSPIRED + BE WELL

Love Yourself. Love Others. Live The Lotus.

Remedy || Lemongrass + Ginger Cough Candy

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Cool Time: 15-20 Minutes

Total Time: 75(ish) Minutes

Ingredients:

1 Stalk || Fresh Lemongrass

1 Large || Fresh Ginger Root

1 Bag || Echinacea Tea

1 Whole || Lemon

Spices || Hearty hand of Cinnamon, Turmeric + pinch of Black Pepper

1 C || Organic granulated sugar

Powdered Sugar (for mold and coating)

Tools:

Candy Thermometer

Large Stock Pot

Silicone Spatula

Pyrex Measuring Cup

Candy Mold (See homemade mold instructions below)

Instructions:

|| The Mold ||

This DIY candy mold is made by layering powdered sugar on a baking sheet and then creating evenly spaced indents. I used a wine cork - it was the perfect size for our cough candy! You could also use the back of a 1/4 teaspoon to make little oval shapes or be creative with what you have around the kitchen! If you want to use a real candy mold make sure that it is silicone and the indent size is not too large. I personally found them hard to find which is why I created my own. Prepare the mold before you begin anything else. Once you start cooking the candy you will not be able to step away from it!

|| The Tea ||

1. Cut lemongrass lengthwise and smash to release juices (the heel of your knife will do)

2. Peel, rough cut and smash ginger (a meat cleaver works best but I used a hammer)

3. Put lemongrass + ginger into a large pot

4. Add enough water to cover ingredients, turn to med/high heat and bring to a rapid boil

5. Remove from heat

6. Add echinacea tea bag + juice of whole lemon + spices

7. Cover and steep for 20 minutes

|| The Candy ||

1. Combine 1 C of tea and 1 C of organic granulated sugar in a larger pot than you think necessary (the sugar expands as it gets hot!)

2. Turn on med/high heat

3. Bring the tea + sugar to 300 Degrees F EXACTLY (make sure your candy thermometer is properly calibrated), stirring almost constantly. This will feel like an eternity! But once the sugar mixture hits about 250 it will move fast, so sip your wine but pay attention! Make sure to scrape the bottom of the pot as you stir to keep the sugar from burning - DO NOT however scrape the sugar from the edges of the pot back into the mixture - the crystals will make your candy cloudy in appearance.

**NOTE: 300 degrees will create a hard, rock like candy. Anything below 290 degrees will stick to your teeth.**

4. Once mixture hits 300 Degrees F remove it from heat and transfer into a pyrex measuring cup or something glass with a pour spout.

5. Carefully pour mixture over the mold. Be cautious not to drip the mixture on yourself as it is excruciatingly hot!

6. Allow to cool in mold for 15-20 minutes

7. Remove candy and shake off the extra powdered sugar

8. Store in a single layer (use wax paper to separate multiple layers) in an airtight container