Recently I had the good fortune to view the inside of Rosalee de la Forêt’s upcoming book, Alchemy of Herbs.
As expected, it’s absolutely wonderful, filled with all sorts of helpful herbal information and beautiful photos.
This is definitely a volume for your home library that you’ll refer to time and time again!
I’m so excited to be able to share a recipe directly from the book today, for a lovely cinnamon tea that helps soothe sore throats.
We go through a lot of Throat Coat tea each winter due to the extra dry air, along with the occasional cold and sore throat bugs that comes through our house.
I was especially intrigued to find Rosalee’s version of our favorite tea in her book. I made up a batch to try out and we all agree it’s quite delicious, especially with a bit of honey.
Cinnamon Tea for Soothing Sore Throats
excerpted with permission from Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies that Heal, by Rosalee de la Forêt (Hay House, 2017)
This recipe was inspired by one of my favorite bagged teas, Throat Coat by Traditional Medicinals. There were many years I was never without a box; I thought there was nothing better for soothing a sore throat. Now, I keep these ingredients on hand for a similar-tasting but stronger brew that is also cheaper to make. I use it whenever I have a painful throat, whether from an illness or from a long day of teaching. I recommend making up a large batch and keeping it in a thermos. That way you can sip it hot throughout the day.
This tea contains slippery elm bark, and populations of this tree have been challenged by disease and habitat loss. Buy only sustainably harvested slippery elm bark, and if you can’t find an ethical source for slippery elm, then omit it from the recipe and increase the marshmallow root. Because many of the herbs in this recipe are oddly shaped, it’s best to measure these by weight rather than volume.
Yield: approximately 1 1/2 cups (1 serving)
- 10 grams dried slippery elm bark
- 10 grams dried marshmallow root
- 8 grams dried cinnamon chips (or 1 1/2 whole cinnamon quills broken into small pieces)
- 5 grams dried orange peel*
- 3 whole cloves
- honey, to taste (optional)
1. Simmer all the ingredients with 3 cups of water for 20 minutes. Strain off the herbs. Add honey if desired.
2. Sip as needed throughout the day. Drink within 36 hours.
*Store-bought dried orange peel comes in small, uniform pieces. If you make your own, be sure to mince the orange peels finely before drying them, as they are difficult to cut once dried.
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