Ginger tea is a seasonal favorite of mine. From the beginning of cool weather season in late September to the end of the frost in late March, it’s an all natural caffeine-free choice that sends a delightful warmth and tingle down the throat. Ginger has proven to have many health benefits (that’s probably why it flew off the shelves at the beginning of Covid) which include: aiding digestion, reducing inflammation, and boosting the immune system.

To begin, it’s good know how many cups you’re looking to make. My recipe calls for two healthy inches of ginger per cup (8 ounces) of water. (I usually make a massive pot so I buy two large ginger roots and fill a pot with 12 cups of water.)

Ingredients

• Raw ginger
• Water
• Tea kettle or saucepan
• Honey (optional)
• Lemon (optional)

Method

• Cut your required amount of ginger from the root and peel. Cut your portion into 1/4 inch pieces. For extra ginger flavor, you can smash the ginger ever so slightly.
• Place ginger and water in kettle or saucepan and bring to a slow boil.
• Once boiling, turn down the heat and let it simmer for about 35 mins.
• Let it sit for about 15 minutes. If you’re using a saucepan, cover so the tea retains its heat.
• Pour the tea and use a spoon to ladle two or three pieces of ginger into your teacup or mug. You can also put all the liquid and ginger pieces into a pitcher and keep in the fridge for a week.
• Optional: Add honey to sweeten or a lemon slice for some extra goodness.

Happy Sipping!

Cover Image c/o Loverna Journey via Unsplash