Golden Monk Fruit, Sweet Almonds & Tangerine Peel Drink

Why people make this drink

Parents in Cantonese-speaking communities have a saying: “Monk fruit clears phlegm heat.” The issue Nourilo addresses here — “tan huo he” (phlegm-fire nodules) — refers to what Western medicine would call cervical lymphadenopathy, small firm lumps in the neck that are commonly felt in children who run hot and prone to respiratory inflammation. These are generally benign, and traditional food therapy has long used monk fruit (luo han guo) as a gentle, soothing remedy. The golden monk fruit used here is processed at low temperatures rather than conventional high-heat smoking, which gives it a much cleaner, pleasantly sweet flavour that children tend to accept more readily. Paired with mixed almonds (which soothe the lungs) and tangerine peel (which transforms phlegm), this drink is a useful addition to the family medicine cabinet during the colder months.

Method

1. Crack open the golden monk fruit lightly with the back of a knife or spoon.
2. Rinse the mixed almonds.
3. Soak the tangerine peel until soft, then cut into smaller pieces.
4. Place all ingredients in a pot with 1.8 L of water.
5. Bring to a boil, then simmer for about 30 minutes, reducing to approximately 1.2 L.
6. This can be portioned for 2 days of drinking.

Nourilo’s Tips

When choosing a golden monk fruit, look for one with even-coloured skin, no cracks or damage, that does not rattle when shaken, and is large and round. A good one will be dry on the outside but have a slightly moist, sugary interior — pale brown in colour without any burnt bitterness. This drink is suitable for all ages and can also be used as a daily wellness beverage with no particular ailment.