Wild Watercress and Monk Fruit Drink

Why people make this drink

If you are a habitual night owl — late nights at the desk, early mornings for work — you may recognise the pattern: a scratchy throat by mid-week, cracked lips, irritability, and that unpleasant “heat” feeling that makes everything feel worse. In Chinese food therapy, this is described as internal heat building up when the body does not get enough rest to clear it. Wild watercress (known in Cantonese markets as tang ge cai) is a mild, peppery water plant traditionally used to clear this kind of accumulated heat. Paired with monk fruit — one of the most effective natural throat-soothers in the Chinese pantry — you get a drink that is genuinely pleasant to taste, naturally sweet, and very easy on the system. It works well as a summer cooling drink for the whole family, not just for the sleep-deprived.

Method

1. Rinse the watercress thoroughly and cut into sections.
2. Crack open the monk fruit (tap firmly on the counter or use a cleaver) to help the flavour release during cooking.
3. Place both ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a low simmer and cook for 2 hours until the liquid reduces to approximately 1.2 L.
5. Drink the broth. The liquid keeps refrigerated for a day or two and can be gently reheated.

Nourilo’s Tips

This drink is naturally sweet and pleasantly light — it tastes like a proper herbal drink rather than medicine. It is particularly refreshing as a summer cooler. But do keep in mind that both watercress and monk fruit are cooling in nature: people with a cold, weak digestion should not drink large amounts. For the majority of healthy adults, though, this is a very safe and practical everyday wellness drink. If you can only find monk fruit in dried sliced form, use half a fruit’s worth of slices.