Ginger Tea Tonic – Reboot
Leafing back through my recipe notes, I find just what the doctor ordered for me.
Back in October of 2012, I did a recipe for a lemon, ginger, honey tea / tonic to deal with one of my sniffles. I’m not overly ill this night, but an suffering from winter. Maybe this will pick me up. If all else fails, I’ll make a second one and add a shot or two of bourbon or rum…
From Wikipedia:
Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia and West Asia.
Ginger tea can be drunk by itself, or served alongside traditional accompaniments, such as milk, orange slices, or lemon.
In Korea, ginger tea is called saenggang-cha. It can be made either by boiling fresh ginger slices in water or mixing ginger juice with hot water.Sliced ginger preserved in honey, called saenggang-cheong, can also be mixed with hot water to make ginger tea. Nowadays, powdered instant versions are also widely available. When served, the tea is often served garnished with jujubes and pine nuts. When using fresh ginger, the tea can be sweetened with honey, sugar, or other sweetener according to taste. Garlic, jujubes, and pear are sometimes boiled along with ginger.
Ginger Tea
Ingredients
- 12 oz Water Filtered is good
- 1 inch Ginger Peeled, sliced thin
- 1 ea Lemon Zested, Juiced
- 1 stick Cinnamon Stick
- 1 tbsp Honey Real Stuff
Instructions
- Add water, ginger, lemon zest, honey, and cinnamon stick to small saucepan
- Gently heat for 5-10 minutes, bring just to a simmer
- Strain out solids,
- Add 1/2 the lemon juice
- Taste and balance flavor with more lemon or honey
Notes
Nutrition
Filed
under: Asian, Drink, Quick, Vegetarian
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