I did a lot of research on how to make ginger tea. Someone suggested it for my arthritis pain and inflammation. I found quite a few recipes and tried more than one. When it comes to recipes, especially those I make often, I am all about simplicity. Eventually, I borrowed from other recipes and came up with my own.
And it actually works. In fact, late last year I began to question if it was working so I stopped it for a couple of weeks. Big mistake, because it was working. And recently, I found a recipe that claimed to be really good. It involved heating the ginger in water on the stove for quite a while and adding sugar. Which was something else that I wanted to avoid. It turns out that not only was it much more trouble to make, it did not have the same effect and resulted in increased pain. Lesson learned!
So, without further ado, I present my recipe:
How To Make Ginger Tea
Preparing the Ginger
Thoroughly wash the ginger. I put it in water with about 1/2 cup vinegar to soak. I also use my mushroom brush, especially in all the crevices.
Process in food processor until coarsely chopped. See image.
Package your cut up ginger in 1 cup increments. I freeze the pre-measured ginger for later use.
Making the Ginger Tea
Put 1 cup cut up ginger in the basket of your tea pot.
Fill tea pot with boiling water. My tea pot holds about 40 ounces of water.
Let the tea steep for at least 3 hours.
- Cleaning the ginger is important. It's a root so it has been in the ground. Therefore it has dirt on it.
- Peeling the ginger is not required. Obviously, because then it wouldn't be the simple recipe I was searching for.
- I buy several pounds of ginger at a time, cut it all up and freeze it. That way you have to clean the food processor less often!
- Buying large quantities of ginger at once is known to spark conversations while in line at the grocery store. 😉
How To Make Ginger Tea #WhatsCookingWithBarbara Click To Tweet
How To Drink Ginger Tea
You do not want to just drink that ginger tea by itself. Trust me on this, your taste buds will no longer be your best buds if you do. 😉
Instead, you’ll want to dilute it. I use what I call fizzy water, which is Topo Chico or La Croix or some other sparkling water. Some sparkling waters also come with flavorings. I don’t buy those, I just get the plain sparkling water. Why? Because the others have what they call “natural flavoring” in them. What is that, you ask? To me, “natural flavoring” is code for “you don’t want to know.” If you’re buying La Croix, their plain water is called “Pure” which should tell you all you need to know about their flavored waters, which are not called pure.
I add a bit of fruit juice to help with the flavor. But I only buy fruit juices without any added sweeteners. By the way, don’t buy just plain cranberry juice by itself. That stuff needs sweetening. If you want cranberry, then get yourself a cranberry blend. You’re welcome. 😉
Ginger Ale for Inflammation
- 12 ounces Sparkling water, Topo Chico, La Croix (unflavored)
- 10 ounces Ginger Tea
- 6 ounces fruit juice, unsweetened
Make sure all your ingredients are ice cold