4/22/15
Ginger tea
Having a cup of hot ginger tea at lunchtime has been a part of my routine for a few months now. Not only do I enjoy the taste but it always soothes my stomach and makes me feel relaxed and comfortable. When I researched the health benefits of ginger, I found evidence that ginger can cure nausea, headaches, migraines, stomach congestion, flu… many different ailments! It sounds like a panacea!
I don’t know if it can sure all those things, all I know is that it always makes me feel good.
I’ve been developing my own variation on traditional Korean saenggangcha so I decided to share it with you. This might be the simplest recipe on my website! It calls for very few ingredients: ginger and honey. That’s all you need! Don’t forget to float several pine nuts on the tea.
Enjoy my hot tea, pulp and pine nuts!
And just in case you don’t like pulp, I’m posting the traditional saenggangcha recipe, too.
Ingredients:
- Ginger, 1 cup, pureed
- 1 cup of honey
- pine nuts for garnish
Directions:
My hot ginger tea
- Peel a little more than 1 cup’s worth of fresh ginger. Wash and drain thoroughly.
- Puree the ginger with either a grater or food processor.
- Put 1 cup of the pureed ginger into a bowl. Add 1 cup of honey and mix well.
- Transfer to a glass jar and store it in the fridge as you use it.
- To serve, mix 2-3 tbs of the mixture into a teacup of boiling water. Garnish with several pine nuts on top.
Enjoy the hot tea!
My cold ginger tea
- Mix 3 tbs of the mixture into a large glass of cold water. Add some ice cubes and garnish with several pine nuts on top.
Enjoy the cold tea!
Traditional Korean ginger tea
- Thinly slice 1 cup of peeled ginger. Mix with 1 cup of honey or sugar.
- Transfer to a glass jar and store it in the fridge as you use it.
- To serve, boil 3 tbs of the mixture and 1½ cups of water in a ceramic or Pyrex kettle for about 10 minutes. Pour only the tea into a cup and leave the ginger slices in the kettle. Garnish with several pine nuts on top.
Enjoy the traditional hot tea!