Drinking broth might be the grandest Old-World-turned-New-Age wellness practice.

Some drink it for the collagen and minerals, and some for a warm cup nostalgia.

While everyone has their own methods and tastes, a few things are cast in stone: a good broth is made from using quality bones and produce and is cooked for a very, very long time.

That is the ancient true method.

While we have no interest in challenging the age-old technique of preparing bone broth, we have some pointers on revving it up to make a super sip-able savory drink for hot and cold weather.

Adding dynamic layers of flavor to a staple as versatile as a quality broth—is truly nourishing and heavenly satisfying.

Beef Broth – Ginger, whole star anise, lemon juice, fresh chilies, chopped parsley, lemon grass

Chicken Broth – Turmeric, chopped coriander, ghee, lemon zest, red pepper flakes, garlic, ginger, dill, lime

Vegetable Broth – Miso, ginger, lemon, chives, soy, crushed nuts,

Ideally your drinking broth base isn’t super salty, so adding salt to taste would make sense. Just be aware that if you’ve added salty ingredients (salted grass-fed butter, miso, or seaweed), you might already have a nicely seasoned broth.

Taste as you go and create your own go-to flavor!