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.
- Raw ginger
- Tea kettle or saucepan
- Honey (optional)
- Lemon (optional)
- 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 it’s boiling, I sometimes inhale the steam and if it smells strongly of ginger, I know it’s finished.)
- Let it sit for about five minutes. If you’re using a saucepan, cover so the tea retains it’s heat.
- Pour the tea and use a spoon to ladle two or three pieces of ginger into your teacup or mug.
- Optional: Add honey to sweeten or a lemon slice for some extra goodness.
- Optional: If you make more than you can drink, leave the tea and the ginger in the saucepan or kettle to reheat later or the next day for an extra gingery delight. Add water to cut taste as needed.
Cover Image c/o Loverna Journey via Unsplash