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.
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.
If you liked this Ginger Turmeric Tea, you might also like:
Turmeric Ginger Tea
- 1 ½ inch turmeric root cut into small pieces
- 1 ½ inch ginger root cut into small pieces
- 3-4 slices of lemon more for serving
- 4 cups of filtered water
- Honey optional
- Pinch of black pepper
- Place turmeric, ginger, and lemon slices in a small saucepan. Pour in the water. Add in the black pepper.
- Bring it to a boil. Strain. Serve immediately with a lemon slice and honey, if desired.
- 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.