This spicy ginger tea is super easy to make!
- 3–4 c. water
- 2 inches fresh ginger
- Peel the ginger (or not!) and cut into thin slices to expose more ginger to the water.
- Option one (in a pot):
- Boil water in a pot, add the ginger and simmer for at least 15 minutes. Filter through a strainer (or just pour the tea off – you barely need the strainer).
- Option two (in a tea infuser):
- Put ginger in a tea ball or other infuser like this one (both found on Amazon, aff. links). Pour boiling water over it in individual cups. Steep for at least 20 minutes before removing ginger. (For one cup, use 2-4 slices ginger, maybe 2-4 mm each or about a half inch of ginger root total.)
- For either method, serve as is or with a squeeze of lemon and/or honey, or steep with green stevia.
More ginger definitely makes it spicier! I tested doubling the ginger in this recipe, and BOY did it have a kick! It was too much for daily enjoyment, but if I was fighting a cold, I would welcome it.
Boiling the ginger right in the water makes a much darker tea with more intense flavor as compared to steeping in hot water, and obviously longer time also increases the flavor.
Amanda Rose leaves it in the pot overnight! Check out her method, including a super time-saving, money-saving tip on peeling ginger. Yee hah!
If you boil the ginger in a pot, just rinse it out and air dry or use that pot for dinner or reheating leftovers. Nobody likes doing extra dishes!