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This turmeric tonic is going to be your go-to energy boost beverage


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Photo credit: Pete Pabon

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When Sarah Schneider, co-owner of NYC’s Egg Shop, realized that she and other staff members at the restaurant were all experimenting with turmeric at home, she knew she had to introduce it into the egg-centric menu at her SoHo spot.

“We love a good cocktail,” explains Schneider, “but we also love a daily dose of anything that helps keep us healthy and balanced.” So, she set out to create a turmeric-based drink that could go either way, which resulted in their newly released turmeric tonic.

egg shop owner sarah schneider
Egg Shop co-owner Sarah Schneider. Photo credit: Pete Pabon

Making the tonic at home is easy and efficient: First, create a concentrated elixir of turmeric, ginger, honey lemon juice, and cracked pepper. The pepper not only adds a pleasant zing to the drink, but it also helps increase the bioavailability of turmeric in your stomach, allowing your body to reap bigger benefits from the inflammation-fighting super root. Then, take that elixir (which will stay fresh for about ten days in the fridge) and add a splash of seltzer to make an effervescent, good-for-you drink in seconds.

Not surprisingly, the drink was an instant hit at Egg Shop. “Customers love the fact that it’s packed with punch flavors,” says Schneider. “Every once in a while someone wants to get a bit cheeky and add gin—and we happily oblige!”

Whether you like yours virgin or spiked, here’s how to make Egg Shop’s turmeric tonic at home.

Get Started

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Photo credit: Pete Pabon

Egg Shop’s Turmeric Tonic

Makes 8 cups

Ingredients
2 large knobs of ginger, peeled, rinsed and roughly chopped
1/2 cup wildflower honey
1 Tbsp cracked black peppercorn, plus more for garnish
6 cups hot water
1 Tbsp turmeric powder (or 7 pieces fresh turmeric, peeled, rinsed and chopped)
2 cups freshly squeezed lemon juice
Seltzer for serving

1. Combine ginger, honey, black pepper, and hot water in a large, non-reactive container, such as a glass pitcher. Stir to dissolve the honey and allow to steep, covered, for 30 minutes.

2. Cool to room temperature, then stir in turmeric and fresh lemon juice. Refrigerate overnight then strain, discarding solids. Store in airtight container for up to 10 days.

3. To serve, pour turmeric mixture over ice until the serving glass is three-fourths of the way full. Top off with soda water and garnish with plenty of fresh cracked black pepper.

If you’re looking for more ways to experiment with turmeric, start with a classic golden milk latte, then try these turmeric scrambled eggs.

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