Herbal infused cough drops are soothing and nourshing to the throat and respiratory system. With only 2-3 ingredients, you can trust you are not consuming any dyes, fillers, or microplastics.
Get creative with your "add ins". Dont like cinnamon? Try a peppermint and honey cough drop, or echinacea cough drops. The options are endless. Elecampane is a great option when dealing with stagnant, wet, cold bronchial like coughs. If the cough is hot and dry then consider speamint, or wintergreen. Working with the energetics of not only the plant, but the physical manifestations are important.
If you make this recipe, dont forget to share with us by tagging us (either on Instagram, or Facebook). We love seeing your herbal infused creations.
INGREDIENTS
- 1/2 cup herbal infused honey (elecampane or wild cherry bark for coughs)
- ¼ teaspoon powdered cinnamon or ginger, optional
- 1/4 teaspoon cream or tartar to prevent crystalline texture (optional)
- Unbleached parchment paper, or silcone mat
- Lollipop sticks (available at craft stores)
- Lollipop mold (optional), if you dont have one, use parchment paper
- Parchment paper for wrapping cough drops, or lollipops (dont forget your ribbon to tie it.)
- NOTE: if you are marking cough drops, you do not need lollipop sticks, or molds. You will still need parchment paper, or a silcone mat. Follow the directions, but at step 4 instead of pouring over lollipop sticks, just add teaspoon fulls onto a mat, or into a mold. This will create a cough drop. Allow to cool, then store them individually wrapped, or in an air-tight container. If using elecampane or wild cherry bark tincture add 1 tbsp to honey mixture before putting sauce pan on burner.
DIRECTIONS
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Lay the lollipop sticks on a parchment paper-covered baking sheet.
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Pour the honey (and tincture if using) into a small saucepan and boil over medium-low to medium heat for about 10 minutes or until the temperature on your candy thermometer reads 300 degrees F. The honey will bubble up. Adjust the heat so that the honey continues to bubble but does not boil over, stirring occasionally. (If you do not have a thermometer, you may test the honey for doneness by dropping a drip or two into a bowl of very cold water. If the honey hardens into a ball, it is ready. If it remains soft to the touch, return to a boil.)
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Once the honey has reached 300 degrees F., remove the pan from the burner. Stir the honey and allow it to cool for a minute or two in the pan. Add the cinnamon, if using, and stir to thoroughly incorporate.
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Slowly pour the still-hot mixture over one end of the lollipop sticks. When the honey is very hot, it will spread out and form an uneven circle. Your first few lollipops might be thin and misshapen. As the honey cools, it becomes easier to pour an even circle. If desired, you may even out the first few lollipops by pouring a little more honey over them at the end. The thinner lollipops may be a little sharp around the edges once the honey hardened, so I would recommend making them thicker. Additionally, if your honey cools to the point that it becomes hard to pour, simply return to low heat for a minute or so to thin.
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Once completely cooled, wrap in clear, plastic treat bags and secure with a twist-tie or simply store in an air-tight container, separating the lollipops with a piece of wax or parchment paper.