Recently I was at an Ethiopian restaurant and I happened to have a tickle in my throat and a couple of other symptoms that typically signify a cold is coming. I inquired about the type of tea they had. Then the waiter told me that they had ginger tea, I immediately ordered a mug of it. Ginger is a powerful healing plant often used as a spice and in folk medicines. My friends from countries other than the USA, often joke about how it was the cure all to every kind of sickness, according to their parents. Although I had tea bags of lemon ginger tea at my home, I figured the Ethiopian version of it would be much more authentic. I was right. The hot tea I was served was a deep caramel color and the scent seemed to almost fill the airspace around me–much different from my tea bag I fixed myself at home. Ginger is a hot spice, meaning it has a bit of a burning sensation to it, especially when taken raw in large doses. This level of burn was perfect for my throat and other symptoms. I could sense my symptoms dissipating as I drank it.
I was not as familiar with ginger until several years ago. As I began to buy ginger root, and cook with it, I also researched about its benefits. It helps to strengthen the immune system, block heartburn, relieve tired muscles, improve circulation, clear sinuses, and much more.
The tea in the restaurant was so amazing, I was pretty much obsessed with figuring out how to make it like that. I got input from a couple of my chef friends, and I also searched the internet to figure out how it is done. Of course, I added my own flavor to it and now it is my favorite tea! I drink it daily, sometimes twice a day.
Ok, let’s get to the recipe!
Obviously you will need fresh ginger. It is typically sold in the produce section of the grocery store. The pieces at the store may be larger than this. You can either break off what you need, or just buy a large piece. The more ginger you use in your tea, the more concentrated the tea will become. The piece pictured is about 6″ long.
The skin on ginger is very thin. You can scrape it off with a spoon. You can also use a small knife, but it is not necessary. A spoon works just fine.
After you have removed the skin, cut the ginger up into chunks, then place the chucks in a pot of water. I filled my pot with about 6 cups of water. The water will boil down significantly, so you want to start with more water than you will need. The more ginger you put in your pot of water, the higher the ginger concentration will be.
Bring the water to a rapid boil, then turn it to a low simmer. Now, here is where your patience must kick in to get the best tea. Let it simmer a long time. I try to let it simmer at least 30 minutes, 45 minutes if I am really patient! Once it is done simmering, you want to strain the tea. I serve mine up with the juice from 1 lemon, a teaspoon of cinnamon, and honey to taste. You can also use agave or whatever sweetener you prefer. I love this tea, and I hope you do also. I can drink 2 cups of this a day (one in the morning and another at night). Leave me a comment to let me know if you are going to make it, or if you already do!
Check out my video instructions here:
- 1 large piece about ginger (at least 6 inches long)
- 6 cups water
- 1 teaspoon cinnamon
- 1 lemon, juiced
- honey to taste
- Peel ginger with a spoon and cut into 1/2" chunks
- Add to a pot of water and bring to a rapid boil
- Reduce heat to a low simmer for 30-45 minutes
- Strain tea into a mug and add the juice of one lemon, then add cinnamon and honey to taste
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