Turmeric Ginger Tea

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.

If you liked this Ginger Turmeric Tea, you might also like:

• 10-Minute Turmeric Golden Milk
• Homemade Turmeric Paste
• Turmeric Smoothie Recipes

Turmeric Ginger Tea Recipe

By Aysegul Sanford

Yields: 4 servings

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

This Turmeric Ginger Tea has been my go-to drink all throughout the cold winter days that we are still getting used to. Though we have been enjoying this warm along with a little bot of honey, come summer, I plan on serving it cold. Made with only 5 ingredients, this heartwarming natural remedy for cold winter days is ready in less than 15 minutes.

5 from 23 votes

Print 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

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Course: Drink

Cuisine: American

Diet: Vegan

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