This Winter, Sip On This Immunity Boosting Ginger Cinnamon Tea

For the vast majority of India, winter doesn’t necessarily mean bitter snows or icy chills, but the sudden drop in temperature can be a catalyst for all types of seasonal flu and illnesses. Ginger has been used for many centuries as a healing ingredient. It has antioxidant and anti-inflammatory properties which make it especially beneficial during the winter. 

Ginger is known for its ability to soothe an upset stomach, among other ailments. It contains a chemical called gingerol, which has been shown to be a potent anti-inflammatory agent. This means that if you have sore muscles from working out or just general aches and pains, ginger could be the perfect solution!

Although there aren't many studies on the effects of eating ginger on muscle pain, there are studies on its ability to reduce inflammation. One study found that gingerol was able to inhibit the production of pro-inflammatory cytokines in mice with inflammatory bowel disease. Another study saw that gingerol could prevent arthritis by preventing chronic inflammation from developing.

Additionally, eating ginger can help soothe your stomach and even cure nausea. The chemical compound in ginger called jujipin A has been shown to be especially effective at reducing nausea. In a study done on mice, jujipin A was able to block the signals that cause nausea. This could be especially beneficial for people who suffer from seasickness or motion sickness.

Cinnamon too has a lot of potential healing properties. It’s high in antioxidants, anti-viral and antibacterial which could help clear infections from your chest and stomach. This tea harnesses all these benefits with the warming effects of cinnamon for a healthy cleansing mug of comfort.


  • 1 L water
  • 1.5 tsp green tea
  • 3 slices fresh ginger
  • 2 cinnamon sticks
  • 1 star anise
  • 1 clove
  • 1 cardamon pod
  • 1 tbsp honey


  • Heat the water until it nearly boils and add all ingredients except the honey.
  • Maintain this mixture just below the boiling point for 15 min. and then strain out the spices and ginger.
  • Sweeten the tea to taste. Serve hot.