The dreaded virus found its way into our home a few days ago, and I’m focused on being rested and staying hydrated. Which reminded me that I rarely make my mom’s ginger tea recipe! So, I pulled it out, and all the things sounded so delicious that I got a batch simmering within minutes. I made a second batch later the same day, and hubby and I are churning through it like nobody’s business.
See my mom’s handwritten recipe from 40+ years ago? I wonder what got on it??? The paper has been stained like that for a very long time. As always, I’ve added a few things to make this recipe my own.
First, you’ll notice that this calls for whole spices, which you may not have on hand. You’re welcome to try powdered spices, but I can’t give you measurements, and some powders won’t dissolve. Honestly, I’d skip 1-2 of the spices if you don’t have them. If you don’t have any at all, well, that’s what Amazon Prime is for, right?
Which reminds me I need to tell you that any links below might be Amazon affiliate links. Clicking them does not change the price you pay; it just kicks a wee bit back to support this site.
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Ready? Let’s get cooking.
Ginger Spice Tea
Pour 8 cups of water into a large saucepan and begin to heat it. Add:
• several thin slices ginger root
• 2 cinnamon sticks
• 4 whole cloves
• 1 teaspoon star anise or anise seed
• 1/4 teaspoon whole cardamom
Let simmer for about one hour. Turn off heat. Toss in two teabags. Brew for another hour. Remove and discard spices and teabags then strain if needed. Reheat and serve, or pour into a pitcher or jars to refrigerate for later.
Some tips: the cardamom and anise are very tiny seeds. I put these in a tea caddy. But the rest of it isn’t fun to strain, either, so I’ve started setting all of the spices (and later, the teabags) inside a strainer that fits my pot. When it is time to strain, I simply lift out the strainer and set it in the sink. Bam. Done.
What kind of teabags? My mom’s recipe says “regular teabag,” and I honestly don’t recall what she would have considered ordinary! I’m guessing a black tea, maybe Red Rose Tea. Or Earl Grey or English Breakfast. I have made it with rooibos since that doesn’t have caffeine, and I can drink it all afternoon and evening without my sleep being affected. I think I’ll try oolong soon. Oh! And I found some Stash Salted Caramel Mate (which I can’t find on Amazon) in my tea drawer and thought “oooooh!” And it was delicious. So, use whatever tea you have that sounds like it would taste good ginger-spiced up!
When I used the Salted Caramel Mate, I went “all the way” and made it in full salted caramel mode. This means, to one cup of tea, I added:
• a pinch of salt
• a cap of caramel extract
• a small squirt of SweetLeafs English Toffee liquid stevia
• sweetener to taste
Oh, SO good! You definitely don’t need to have Covid or a sore throat to enjoy it, but I’m generally not a tea drinker, so… here we are. LOL
I’ve written more than 45 Christian contemporary romance stories and am a two-time USA Today bestselling author. If you enjoy stories with engaging characters, strong communities, deep faith, and great food, would you please check out my novels? They’re available in Kindle (and in Kindle Unlimited if that’s your jam), in paperback, and some are in audio.
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…