The first time I had ginger tea was when we went to Dominica back in 2013. Until then, I only used ginger in my cooking, mostly in curry dishes. However, on that small island nation, being one of the most popular plants grown on the island, ginger tea was a way of life. Islanders would start their days with a hot cup of ginger tea and then continue with ginger ice tea or ginger lemonade throughout the day.
Since then, throughout the years, my husband and I enjoyed a cup of ginger tea here and there. However lately, with Vermont winter being a full force, this year we have been making some almost every day.
For the last few months, I have also been adding some turmeric into it as, similar to ginger, turmeric has a ton of antioxidants and anti-inflammatory benefits. They say it helps cleanse the liver, boost immunity, and help with digestion. With almost everyone around us being sick, a cup of this Turmeric Ginger Tea has been our natural medicine.
Ingredients:
The ingredient list for this ginger and turmeric tea is pretty short. All you need is fresh turmeric, fresh ginger, fresh lemon slices, honey (optional), and water.
Substitutions & Additions:
- Black pepper & oil: As I mentioned in my Golden Milk recipe in detail, one of the good-for- you components of turmeric is called curcumin. Sadly for us, our bodies cannot absorb it when we consume it by itself. This is where black pepper comes to our help. One of the active components in black pepper, piperine, is known to help us absorb the curcumin when they interact with each other. Additionally, curcumin is oil soluable meaning that it needs to interact with oil for us to benefit from its full potential.
In short, while they are optional additions, a pinch of black pepper and 1/8 teaspoon of oil (any oil – coconut, avocado, grapeseed, EVOO, etc.) helps you take full advantage of turmeric’s benefits. - Ground Turmeric & Ground Ginger: If you can’t get your hands on fresh turmeric, you can use dried turmeric powder. For 1-inch of turmeric root, I usually use ½ teaspoon of its dried version. The same amount works for ground ginger as well.
However, please be aware that this recipe works best with fresh ginger and fresh turmeric.
About This Turmeric Ginger Tea Recipe:
There is hardly a recipe here. All you have to do is to place the chopped ginger and turmeric into a small saucepan, add in a few slices of lemon, cover it with water and bring it to a boil. Once boiled, strain through a strainer and serve with a slice of lemon.
The amount of ginger and turmeric you use totally depends on your preference. If you like it strong, use more and vice versa. I only used a few slices of lemon, but you can add in more if you prefer.
I like my Turmeric Ginger Tea just by itself, but my husband prefers it with some honey. If we have leftovers, I placed it in a jar, keep it in the fridge to enjoy the next day as a cold beverage.
A Few Notes For The Best Turmeric and Ginger Tea Recipe:
- Keep in mind that turmeric root stains pretty badly so while you are prepping your ingredients, be sure to wear an apron to protect your clothes and gloves for your hands.
- Even though I peeled my ginger and turmeric (mostly for the photos to look pretty), I rarely peel them. Instead, I wash them well and chop them up to small pieces. If you want you can also grate them, but if you do so, be aware that your tea will be stronger in flavor and darker in color.
If you liked this Ginger Turmeric Tea, you might also like:
Turmeric Ginger Tea Recipe
Ingredients
- 1 ½ inch turmeric root, cut into small pieces
- 1 ½ inch ginger root, cut into small pieces
- 3-4 slices of lemon, plus more for serving
- Pinch of black pepper*
- Honey, optional
- 1/8 tsp coconut oil*, or ghee
- 4 cups of filtered water
Instructions
- Place turmeric, ginger, lemon slices, black pepper, honey, and coconut oil in a small saucepan. Pour in the water.
- Bring it to a boil. Strain. Serve immediately with a lemon slice and honey, if desired.
Video
Notes
- If you can’t get your hands on fresh turmeric, you can use dried turmeric powder. For 1-inch of turmeric root, I usually use ½ teaspoon of its dried version.
- If you have any leftovers, feel free to place into a jar, cover it tightly with a lid, and keep in the fridge up to a week.
- You can serve this drink cold, but it is best to add the honey while it is still hot so that it will be easier for it to dissolve.
- Black pepper & oil: As I mentioned in my Golden Milk recipe in detail, one of the good-for- you components of turmeric is called curcumin. Sadly for us, our bodies cannot absorb it when we consume it by itself. This is where black pepper comes to our help. One of the active components in black pepper, piperine, is known to help us absorb the curcumin when they interact with each other. Additionally, curcumin is oil soluable meaning that it needs to interact with oil for us to benefit from its full potential.
In short, while they are optional additions, a pinch of black pepper and 1/8 teaspoon of oil (any oil – coconut, avocado, grapeseed, EVOO, etc.) helps you take full advantage of turmeric’s benefits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe! Íve been preparing this esp for the anti inflammatory benefits. I use all ingredients mentioned EXCEPT lemon. Am I missing out on some important health benefit(s) by leaving this out ? And if so, would Orange do just as well?
Thank you🌸
I don’t think that you are but orange would work beautifully. Also, since it is sweeter than lemon, you might even skip adding any additional sugars.
Hope this helps.
This may go to tea when I’m sick. Tasty and beneficial!
That makes me so happy to hear Cass. Thanks for coming by and taking the time to leave a review.
I love this recipe! I have tried it in a café and now I’m making it at home as well.
Since you mentioned pepper & oil to get benefits from the roots, you might want to add the honey and lemon also in a later stage, when the tea is cooler.
-) To get the benefits from honey, the water shouldn’t be over 40°C = 104°F
-) To get the benefits from lemons, the water shouldn’t be over 50°C = 122°F