Soothing Ginger Honey Tea

For most people, I think the mere sight of ginger root is enough to confuse them. Or intimidate them.

What is one to do with this odd looking knobby thing?

I think it’s pretty widely known that it is a staple in Asian cooking, but did you know that it can also be used for tea?

Keep in mind that this “tea” is not your typical tea leaves sort of tea.

Ginger Honey Tea is made from simply boiling this commonly used Asian root with water and sweetening the concoction with a bit of honey.

And much like cooking with ginger, this beverage has health benefits like no other.

In Hong Kong, you can buy big jars of pre-made ginger honey tea concentrate that looks like a weird marmalade jelly…but don’t go spreading it on your morning toast!

While these jars of the premade stuff are convenient, they are loaded…LOADED with sugar or honey. If you’re drinking that much sugar, isn’t it kind of negating the benefits of the ginger??

That’s why I prefer to make it myself at home. Not only is it healthier, it’s so much cheaper.

And I’m cheap.

I mentioned the health benefits of ginger above. Here are some of them:

Soothes an upset stomach and aids in digestion.

Helps with nausea and motion sickness.

Reduces inflammation.

Helps with minor headaches.

Amazing, right?

And ginger honey tea is also great for sore throats…the ginger almost helps to fight the germs in your throat and the honey is a natural “lozenge”, so to speak.

It is the first thing I’ll make if I’ve got a headache. I will also make it if any of us has a slight upset stomach. It is so simple and yet so powerful and healing.

But of course, I don’t only make this tea when I’m not feeling well! I also enjoy making myself a cup just when it’s cold and I want a hot drink that’s not caffeinated. It’s a perfect hot beverage to balance a sweet treat in the afternoon like Super Moist Gluten-Free Banana Bread or Flourless Chocolate Chip Brownies.

And remember…you can adjust the amount of honey to your liking, but don’t go overboard! That being said, I sometimes also enjoy sipping a cup of ginger tea without any honey!

So the next time you see ginger root in the produce section of the grocery store, go check it out! It won’t seem as puzzling or intimidating now that you know one way you can use it!

~ Lisa.

Ginger Honey Tea

A soothing, healthy, calming hot tea that's good for upset stomachs, nausea, sore throats, or just for enjoying on a cold day.

5 from 6 votes

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Course: Drinks

Cuisine: Asian

Keyword: Ginger tea

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Makes: 2 cups

Author: Lisa from A Day in the Kitchen

Ingredients

• 4 cups water
• 1 knob fresh ginger bigger than a lime, smaller than a lemon
• 1/2 tsp honey per cup (or to taste)

Instructions

• Peel the ginger using a spoon or peeler.
  
• If there are notches that are hard to reach with the spoon or peeler, simply cut them out with a paring knife. Also trim off any dry ends.
  
  
• Cut ginger into small chunks.
  
  
• Lay the flat side of a chef's knife against a piece of ginger and push down on the blade with the heel of your hand to crush the ginger. You can also strike the knife with the heel of your hand. Repeat with all the chunks of ginger.
  
  
• In a pot, combine the water and ginger. Bring to a boil over medium heat.
  
  
• Simmer for 5 minutes. Turn off heat and let steep for another 5 minutes.
  
• Place a spoon with the honey into your favorite mug and add the hot ginger tea. Stir to melt the honey. Adjust according to taste.
  
• Serve hot.
  

Notes

• I use the edge of a spoon to peel ginger. I find it is simplest and quickest.
• If you are striking the blade to crush the ginger, be sure to use the heel of your hand and you don't have to strike it that hard. You just have to try it out to get the feel for it.
• If you like your ginger tea strong, you can steep the ginger for longer than 5 minutes. Alternatively, if you don't like it too strong, you can dilute your cupful with more water or serve it right after bringing it to a boil.
• Add a splash of fresh lemon juice for a citrus kick!

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This post was originally published on November 14, 2016, but was republished in December 2018 with new photos, instructional photos, and updated recipe notes.