- 1/2 to 3/4 ounce (15-17 grams) sliced fresh ginger* (about 5-6 quarter sized slices)
- 1/2 a cinnamon stick, optional
- 2 cups water
- Optional for serving: honey (I like a teaspoon per cup), a squeeze of lemon or lemon slices
Place the ginger and water in a medium saucepan. (I prefer to slice the ginger into coins instead of grating or mincing it. The prep is quicker and the slices can be removed at the end with no need to strain.)
Bring the water to a boil, cover the pot, and then reduce the heat and simmer on low for 15 minutes. Remove from the heat.
Remove the ginger, pour the tea into one or two mugs. and add honey and lemon (optional) to taste.
Optionally, the tea can be served cold. In this case, let the tea cool, store in the fridge, and add ice cubes, if desired, before serving.
*You don’t have to peel the ginger (it won’t taste bitter), but many people prefer to do so. The easiest way is to scrape off the skin with a spoon. Once you find your preferred amount of ginger, a kitchen scale is helpful to replicate precisely every time. For example, 17 grams is perfect for my family. Feel free to increase or decrease to taste.
•If you’d like to experiment with additional flavors, you could add some mint leaves, a pinch of turmeric and/or cayenne pepper. Or try adding a few drops of peppermint oil, which is thought to ease upset stomachs and sore throats when consumed with warm tea.
•For extra healing power and a stomach soother, I like to place a drop or two of honey on the cooked ginger slices and eat them. It’s sort of like candied ginger!