honey tumeric tonic

Honey Turmeric Tonic

  • Author: Fluffy


Whenever I’m feeling under the weather, a warm pot of this turmeric tinted tonic fits the bill for sipping all day long and getting over my cold. Just add a splash of coconut milk before serving to make it creamy, or leave it out for a lighter beverage. When I got a head cold, I like to throw in a few Thai chiles for a nice hit of congestion clearing power.



  • 6 cups of water
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 2 inch knob fresh tumeric root, sliced 1/4 inch thick
  • 2 inch knob fresh ginger, sliced 1/4 inch thick
  • 2 Thai fresh or dried chiles, halved and seeded


  1. Combine all of the ingredients in the instant pot. Stir to dissolve the honey.
  2. Secure the lid and set the pressure release to sealing. Select the Soup/Broth setting, adjust the pressure to Less, and set the cooking time to 5 minutes.
  3. Let the pressure release naturally for 10 minutes, then move the pressure release to venting to release any remaining stream. Open the pot and, using a slotted spoon, remove and discard the cinnamon sticks, turmeric and ginger slices, and chiles.
  4. Ladle the tonic into mugs and serve, or re-cover and leave on the keep warm setting until you are ready to enjoy.


  • Serving Size: 4 to 6