I always wondered why my parents were so devoted to their morning ritual of drinking malunggay juice. "Anak, this is nature's multivitamin," my mother would say, picking fresh malunggay leaves from our backyard garden.

As a child, I'd wrinkle my nose at the green drink, but now as an adult, I understand why this humble Filipino superfood was a staple in our home.

When my own immunity was low last year, I remembered those mornings watching my parents, and decided to recreate their trusted recipe. The result? A refreshing, nutrient-packed juice that's become my daily companion, especially during busy days at work.

This malunggay juice recipe combines the goodness of malunggay (moringa) with the citrusy kick of calamansi, a combination that's distinctly Filipino and incredibly beneficial for our health.

Why You'll Love This Recipe

• Incredibly nutritious and packed with vitamins A, C, and K
• Easy to prepare with just 4 simple ingredients
• Refreshingly healthy alternative to sugary drinks
• Can be customized to your preferred sweetness
• Perfect for boosting immunity and energy
• Traditional Filipino wellness drink

Ingredients

This recipe combines nutrient-rich malunggay leaves with tangy calamansi to create the perfect balance of health benefits and flavor. The malunggay provides essential vitamins and minerals, while calamansi adds refreshing citrus notes that mask any bitterness from the leaves.

Water creates the ideal base to extract malunggay's nutrients, and a touch of sweetener makes this powerful health drink enjoyable for everyday consumption.

Together, these simple ingredients create a traditional Filipino remedy that's both delicious and incredibly good for you.

• 12 medium stems of fresh malunggay (moringa) leaves
• 8-10 pieces calamansi (Philippine lime), juiced
• 1 liter water
• 2 tablespoons sugar per glass (or honey to taste)

Equipment Needed

• Medium pot - For boiling the malunggay leaves to extract their nutrients and flavor
• Large strainer - To separate the leaves from the liquid, ensuring a smooth drink
• Sharp knife - For cutting the calamansi fruits in half before juicing
• Cutting board - Provides a clean surface for preparing your ingredients
• Pitcher - For storing and serving the finished juice
• Citrus juicer - Makes extracting juice from calamansi much easier and more efficient
• Measuring spoons - Ensures accurate measurements for consistent flavor
• Tall glasses - For serving the refreshing juice over ice

How To Make

1. Prepare the malunggay leaves: Pluck the small leaves from 12 medium stems and wash thoroughly under running water. Remove any large stems and shake off excess water. While doing this, wash your calamansi and cut them in half.
2. Boil the leaves: Place the cleaned malunggay leaves in your medium pot and add 1 liter of water. Set your stove to medium-high heat and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 4-6 minutes until the water turns a pleasant green color.
3. Cool and extract: Turn off the heat and allow the mixture to cool for 15 minutes at room temperature. During this cooling period, extract the juice from 8-10 pieces of calamansi using your citrus juicer.
4. Strain and mix: Once cooled slightly, strain the malunggay liquid through a large strainer to remove all leaves. Mix in the fresh calamansi juice. Add 2 tablespoons of sugar or honey per glass, adjusting to taste. Stir until the sweetener dissolves completely.
5. Serve: Fill tall glasses with ice cubes, then pour the malunggay juice over the ice. Stir well before drinking. For best results and maximum nutritional benefits, consume within 24 hours.

Tips from Lola's Kitchen

• Choose young leaves for a milder, less bitter flavor profile
• Don't overboil the leaves as this can destroy some of the valuable nutrients
• Harvest leaves in the morning when their nutrient content is at its peak
• Adjust sweetness gradually - it's easier to add more sweetener than to fix an overly sweet drink
• Use a fine mesh strainer for the smoothest texture
• The greener the drink, the more nutrient-dense it will be
• Let the leaves steep longer (up to 20 minutes) for stronger flavor and more nutrients

Substitutions

• No calamansi? Use lemon or lime juice instead (start with half the amount as they're more acidic)
• Avoiding refined sugar? Try honey, stevia, or coconut sugar for natural sweetness
• Can't find fresh malunggay? Use dried moringa leaves (reduce to ⅓ the amount)
• Want extra nutrition? Replace regular water with coconut water
• Need more flavor? Add a small piece of ginger or 1-2 pandan leaves while boiling

Troubleshooting

• Too bitter? Add more calamansi juice or increase sweetener
• Flavor too weak? Use more malunggay leaves or reduce water amount
• Too strong or grassy tasting? Dilute with more water or add extra citrus
• Cloudy appearance? Strain the mixture multiple times through a fine mesh strainer
• Leaves floating in your drink? Use a finer strainer or coffee filter for final straining
• Not green enough? Your leaves may be too old or you might need a longer steeping time

Storage & Reheating

• Store in an airtight container in the refrigerator
• Best consumed within 48 hours of preparation for optimal freshness and nutritional benefits
• Do not freeze as this affects both flavor and nutritional content
• Natural separation will occur - stir well before serving
• Keep away from strong-smelling foods in the refrigerator as the juice can absorb odors
• No reheating needed - this juice is best enjoyed cold

FAQ

Related

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Malunggay Juice Recipe

Malunggay juice is a traditional Filipino wellness drink made by steeping fresh moringa leaves in hot water and brightening it with calamansi citrus, creating a nutritious green beverage that's both healing and refreshing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Cooling Time 15 minutes mins

Total Time 26 minutes mins

Course Drinks

Cuisine Filipino

Servings 5 glasses

Calories 45 kcal

Difficulty Easy

Equipment

• Medium pot (kawali) for boiling the leaves
• Large strainer (salaan) to separate leaves from liquid
• Sharp knife (kutsilyo) for cutting calamansi
• Cutting board (Sangkalan) for preparing ingredients
• Pitcher (pitsel) for serving
• Citrus juicer (pangpiga) for extracting calamansi juice
• Measuring spoons (kutsarang pansukat) for precise measurement
• Tall glasses (mahabang baso) for serving

Ingredients

 

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• 12 medium stems of Malunggay Moringa oleifera
• 8-10 pieces calamansi Philippine lime, juiced
• 1 liter water
• 2 tablespoons sugar per tall glass or honey to taste

Instructions

 

• Begin by preparing your fresh malunggay leaves. Pluck the small leaves from 12 medium stems and wash them thoroughly under running water. Carefully remove any large stems and shake off excess water. While doing this, prepare your calamansi by washing and cutting them in half.
• Place the cleaned malunggay leaves in a medium pot (kawali) and add 1 liter of water (tubig). Set your stove to medium-high heat (180°C/350°F) and bring the water to a boil. Once boiling, reduce the heat to medium-low (160°C/320°F) and let it simmer for 4-6 minutes. The water should turn a pleasant green color.
• Turn off the heat and allow the mixture to cool for 15 minutes at room temperature. During this cooling period, extract the juice from 8-10 pieces of calamansi using a citrus juicer. Set the juice aside.
• Once cooled slightly, strain (salain) the malunggay liquid through a large strainer to remove all the leaves. Mix in the fresh calamansi juice. Add 2 tablespoons of sugar or honey per glass, adjusting to taste. Stir until the sweetener dissolves completely.
• To serve, fill tall glasses with ice cubes, then pour the malunggay juice over the ice. Stir well before drinking. For best results and maximum nutritional benefits, consume within 24 hours. If storing, keep in an airtight container in the refrigerator for up to 48 hours.
• The juice can be enjoyed any time of day but is traditionally consumed in the morning for maximum health benefits. Remember to stir well before each serving as natural settling may occur.

Tips from Lola's Kitchen

• Use young malunggay leaves for a milder taste
• Don't overboil the leaves to preserve nutrients
• Add a small piece of ginger (luya) for added benefits
• Fresh leaves are better than dried ones
• Morning harvest yields the most nutrients

 

Nutrition

Calories: 45kcalCarbohydrates: 10gProtein: 3gSodium: 10mgFiber: 2gCalcium: 6mg

Tried this recipe?Let us know how it was!

The Story Behind Malunggay Juice

In Filipino households across the archipelago, malunggay (Moringa oleifera) has been revered for generations as "nature's multivitamin." This humble tree, known globally as the "miracle tree" or "tree of life," has been a cornerstone of Filipino traditional medicine and cuisine long before wellness drinks became trendy.

The practice of making malunggay juice emerged from the traditional Filipino belief in "paniniwala ng matatanda" (elderly wisdom), particularly among nursing mothers. Rural communities would pick fresh malunggay leaves early in the morning, believing this was when their nutritional content peaked. The original preparation was simple – just boiled leaves in water, consumed for its health benefits rather than taste.

As Filipino cuisine evolved, creative home cooks began adding calamansi, the country's native citrus, to balance the green taste of malunggay. This combination proved to be a game-changer, transforming a medicinal drink into a refreshing beverage that appealed to broader tastes. The addition of calamansi not only enhanced the flavor but also boosted the drink's vitamin C content, making it an even more powerful immune-boosting concoction.

Today, malunggay juice has found its place in modern Filipino wellness culture, embraced by both traditional healers and health-conscious urbanites. From humble beginnings as a rural mother's tonic to its current status as a popular health drink, malunggay juice represents the perfect blend of ancient Filipino wisdom and contemporary wellness trends. You'll find this green elixir served in traditional Filipino households, modern juice bars, and even upscale restaurants across the Philippines.