If you’re a writer, you like hot drinks. If you’re a writer and you don’t like hot drinks, get out. You’re ruining my statistics.
Okay, fine. You can stay. But only because you’re a writer. And only because this ginger tea honey bomb has me all cuddly and forgiving.
You need a hot drink recipe. I want to give you a hot drink recipe. Because you can drink only so much caffeine. And I don’t know about you, but I need a crutch to limp through pain-in-the-ass writing projects sometimes. (Writing is hard. Don’t judge me.)
So I’m sharing how to make my favorite go-to writing crutch. (It’s ginger tea, if you’re wondering.)
Why ginger tea?
I cannot oversell this stuff. Mix it with honey and it’s the perfect blend of sweet and spicy. Plus, ginger has powerful health benefits.
But, first, a warning.
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If you like actual recipes with actual directions and actual precise measurements, you’re gonna hate this recipe.
But it’s worth it once you taste this tea.
In fact, once you try this tea you’ll be addicted. And then you’ll appreciate this recipe because you’ll need a way to make bucketfuls of tea in the shortest time. And that’s what this ginger tea recipe is all about. All the quality with half the effort. Or ginger tea, the no-fuss, easy way.
Actually, maybe I should just show you how to make this tea by video. That’d probably be easier for you. That probably means I should put some pants on.
The Ginger Tea Recipe!
Prep the Ginger Root
You want a piece of ginger root the size of, say, the palm of your hand. But not if you have big hands. If you have normal lady hands. Which isn’t normal, I guess, if you’re a man. So if you’re a man, use less than that.
I like my ginger tea super spicy. That’s why I use a lot of ginger. Use less than “a lot” if you hate spicy (No judgement. Just kidding, I’m totally judging you).
I forgive you for not liking spicy if you’re German, though. Because the German government put a veto on spicy food or something and now regular Germans have no idea what spicy is.
Think I’m kidding? Try a dish off a German menu with three chili peppers next to it. That’s the warning sign for “spicy” in Germany. Three chili peppers next to the menu item. You order that, and your German friend will cry while he eats it. But to you it just tastes like pepperoni.
Break it up and rinse it really well. The ginger, I mean. Scrub it with a veggie brush, a washcloth, whatever. Just get all the dirt and dangly bits off of it. You don’t want that shit in your tea.
If your ginger isn’t organic, peel it. If it is organic, peel it if you want to. But don’t cry to me when it takes longer.
Luckily much of the skin will float to the top when you add water, and you can skim it off if you care about stuff like that. I care about stuff like that because too much ginger skin and you change the flavor of your tea.
On second thought, you should skim your ginger skin too. Because if it tastes like shit, you’ll miss out on the best tea ever. And then you’ll miss out on all the health benefits. And then you’ll blame me. And that would sad for both of us.
Process the Ginger Root
Now’s the sucky part. And you have two options here. One option that’s sucky. And another option that’s slightly less sucky.
Sucky Option #1:
Rub that lady-hand-sized piece of ginger root over a microplane. I guess you could use a cheese grater.
I’m not gonna lie, after awhile your wrist is gonna feel arthritic. But, thankfully, ginger tea helps with arthritis pain. Actually, this won’t be arthritis pain. It’ll be overuse pain (technical term). So it’s still gonna hurt. I would just go with option #2 if I were you.
Slightly Less Sucky Option #2
The second option protects your sensitive baby joints and gives the hard work to a food processor instead. But this option still sucks because you have to wash the food processor after.
Unless you have a dishwasher. In which case, I hate you. But making ginger tea will be easy. So congratulations. Asshole.
Now that you have a great big pile of shredded ginger root and your food processor is cleaning itself by magic in your dishwasher (asshole), you’re ready for the easy part.
The Easy Part
Throw your ginger pile into a pot. A big one. That one with the broken handle from that time you dropped it down the stairs will do fine. The lid still works. That’s all that matters.
Fill it up with water. Don’t use tap water. You’ll ruin the flavor, and who knows what pharmaceutical monstrosity lurks beneath the stench of chlorine and—god, what is that smell?
Right, so use clean, filtered water. That you pay for. Because everyone knows that our American water system alone calls our first world status into question. And why are we talking about ginger tea when we should be solving this water problem? If you ask me—
Cook That Shit
Slap a lid on that not-yet-but-soon-to-be-delicious concoction and crank your stove to medium. Or medium high. It’s gonna take awhile. I’m not sure how long.
When you hear it boil over onto the stovetop you just cleaned, it’s probably done.
Now, for the best part.
The Best Part
- Step 1: Strain your ginger tea through a sieve.
- Step 2: Add some honey to taste.
- Step 3: Enjoy the fuck out of it.
Ahhh, that’s the good stuff. You deserve it after all that work. In fact, you should just relax while you drink your tea. Never mind the writing after all. Writing is hard. Drinking tea is easy. Tea is the obvious choice.
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Some Other Shit I Want to Say
If you live in Bakersfield, try Kern Honey. Pick it up at Lassen’s. It’s the only honey I’ve had that doesn’t taste like a horse took a shit in it.
At the end of the day, or when you’ve had enough, store your ginger tea in the fridge.
At first you’ll probably store it in a fancy drink container like a proper adult. But over time, you’ll start drinking so much of this tea you’ll give up on pretense and just store it in the pot you made it in. Embrace it. You’ve graduated to not giving a fuck. Celebrate it with a nice cup of tea.
Reheat your ginger tea on the stove, not in the microwave. Microwaves destroy all the good things in this tea that inspired you to make it in the first place. Don’t be that guy. Don’t use the microwave.
Safe for Special Diets?
GAPS (all stages), Paleo, SCD, ADHD. Actually, pretty much all diets like this tea.
Can you make this tea in smaller portions?
Sure you can. But I’m not going to tell you how. Because we like our tea spicy and man-sized around here. (Psst: Don’t tell anyone I gave you this).
And because I have a reputation to uphold. I mean, I help you go the wimpy route and pretty soon people start thinking I’m soft and then they start saying I’m soft and before you know it, well-meaning readers start asking me politely not to cuss anymore and I start feeling bad that I have to say no to some granny who just wants her granddaughter to enjoy my work but she can’t because I use the f-word in every other post.
I don’t want that. You don’t want that. Because I really like cussin’.
I also really like ginger tea. You will too. Try the recipe.
Will be making my ginger-tea tomorrow. I’ll have to use my horse-shit honey til I get to Lassen’s.
Off the subject, but maybe helpful. A reader told me they sometimes click on my links and then have a problem getting back to the article. I love your writing with all the helpful writing links. I just “right” click and it magically appears in my Google tool bar and when I’m finished with your article, I have whatever links I want to read up there waiting on me.
And now, thank you, I’m going up there for the first link.
Joan Lindsay Kerr says
OK, I have to admit…I’m completely envious of your writing ability. You move me practically to tears with one post…and have me falling out of my chair laughing on the next. Kudos to you!
I love ginger and I love tea…and I shop at Lassen’s, so ginger tea will be on my tea tray by the end of the week!
I know this is an old post, but I have to chime in on the German aversion to spices! I was raised on a German Mennonite diet. Think lots of sour cream if you’re not familiar… not that we were on a colony or anything – my grandfather was, and my grandmother was Scottish, so the Mennonite cookbook she inherited from her mother-in-law was possibly even more zesty than what she was used to.
All that to say I’m two degrees and two children (none completed concurrently) into life and I’m only on to mild to moderate butter chicken. It’s a problem.
water infused with ginger
or try this
peeled & finely sliced fresh ginger to taste (the more the spicier)
a few cloves
some cardomom seeds
a few peppercorns
a few pieces of cinnamon bark
some mustard seeds
steep all in boiling water and leave to brew or cook slowly on top of stove
to serve, strain through a sieve
sweeten with honey (if desired)
flavour with half freshly squeezed orange or lemon juice
float a slice of fresh orange and enjoy
M Wallace says
I’ve been making ginger tea with ginger paste lately. I’m still trying to figure out if there’s a drawback… For me it’s quick and easy. I add honey, lemon, and a couple drops of vanilla extract.
M Wallace says
Interesting! I’ll have to try it.
Thanks to this article i now have my (store bought) ginger tea all over myself from laughing while my mouth was full. Thank you for this receipe and the laughs!! Since this coronavirus I’m gonna stay home amd make my own. Well at least until Amazon will deliver it again for me!!
M Wallace says
lol nice, Ashley! <3