Ginger & Cinnamon Tea
This fresh Ginger and Cinnamon tea recipe is a great drink to have in your repertoire for pain relief. It is a delicious, sweet, and slightly spiced drink to consider during our Red Days.
Equipment
- Kettle
- Strainer
Ingredients
- 4-inch chunk of fresh ginger (no need to peel), sliced into pieces no wider than ¼-inch
- 1 Ceylan Cinnamon Stick or a pinch of ground Cinnamon
- 1 Liter fresh water
- Optional add-ins: 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste
Instructions
- Thinly slice your fresh ginger. You don't need to peel it off first, but rinse it and rub off thoroughly any visible dirt. Plan to use a one-inch piece of ginger per cup of tea.
- Bring a kettle of freshwater to a boil.
- When the water is boiling, add the ginger and a pinch of Ceylon Cinnamon or Cinnamon Sticks.
- Let it sit for five minutes.
- Pour the tea through a fine strainer to collect all the ginger.
- Serve your tea with a thin round of lemon or orange to add a bit of acidity.
- Add a light drizzle of honey or maple syrup, for some extra sweetness.