There are many myths when it comes to dealing with a common cold & flu (1). One of them is that we should avoid having dairy (increased production of phlegm). I always suffer badly from a small cold due to my sensitive sinuses. I could go further with this, but instead decided to share a recipe for my mom’s cold and flu milk, honey, garlic, butter drink.
When I was a little girl we used to live in a small place where mold was a massive problem. I used to be unwell on average every 3rd week and my mom got to make many milk, honey, garlic, butter cups for me. I never liked the flavour and I will not be lying to you saying that it tastes like lemonade, but I know she was doing her best to deal with my frequent sicknesses. When I started spending more time in the kinder-garden and mixing with the other kids my immune system improved. Nevertheless, the milk, honey, garlic, butter drink remained in my recipe book as one of the cold & flu remedies or as a prevention, for when I feel that one of them is trying to creep in.
However off-putting it might seem every ingredient has an easily justified reason to be a part of this drink as it is a cold & flu remedy. Honey & garlic’s antioxidant and antibacterial properties are served with milk, which next to being nutritious dissolves butter. Butter supposes to soothe the sore throat.
milk, honey, garlic, butter drink
Now, there are a few things to remember to maximize the power of the milk, honey, garlic, butter drink.
Garlic should be crushed at least 10 minutes before it is added to milk. A compound called allicin, which is responsible for garlic’s antibacterial properties, needs time to develop. It gets partly stabilized when added to a liquid (milk).
Milk cannot be hot as it will destroy garlic’s antibacterial and antiviral properties (high heat kills allicin). After you dissolved the butter in it wait until the milk becomes close to room temperature before adding the minced garlic to the mixture.
- 1 glass of milk (200ml)
- 2 tbsp of best quality honey
- 1 clove of garlic
- 1 tsp of butter (unsalted)
- Mince the clove of garlic and set aside.
- While the garlic clove is resting ( developing the allicin) warm the glass of milk up just to be able melt the butter and dissolve the honey in it. Set aside to cool down completely.
- When milk reached room temperature add the minced clove of garlic, stir well and drink straight away.