How to make ginger tea with fresh ginger and leftover ginger juice pulp – an excellent immune-boosting tea with less than five ingredients and around 10 minutes to make!
If you’re thinking of tea bags and fiddly spices and hard-to-source ingredients when I say ginger tea, well, I wouldn’t blame you. However, ginger tea is incredibly simple to make using just a few cupboard essentials and ginger (of course). The resulting beverage is an immune-boosting, soothing, flavorful tea.
As well as showing you two methods for making delicious lemon ginger tea, I’ll also be including recipe tips and variations, including a variety of other infusions you could try to boost the flavor and make the ginger tea even more irresistible. Depending on what sweetener you use, this soothing tea is also practically calorie-free.
This light and spicy immune-boosting tea is probably best known as a winter drink, during cold and flu season. However, drinking ginger tea is lovely at any time of the year and works as a morning pick-me-up or evening soother. Plus, it contains anti-inflammatory, digestive-friendly, nausea reducing, detoxifying properties.
Ginger Tea Benefits
When talking about the health benefits of ginger, it’s certainly not a short list. Not only is ginger root fantastic for soothing sore throats and as a general cold/flu relief, but it has various benefits including:
- Anti-inflammatory and antibacterial properties
- Contains Antioxidants
- Nausea Relief and Aiding Digestion
- Improves blood circulation
- Can reduce muscle pains and soreness
- Lower blood sugar levels & cholesterol levels
- Decreases the risk of heart disease
- and even contains anti-cancerous properties
Surprisingly, that isn’t even a complete list. However, it’s also worth noting that if you are on any medications, have issues with acid reflux, etc. then it is best to get medical advice before you start adding homemade fresh ginger tea to your daily regimen.
How To Make Ginger Tea
Having tested several methods of making ginger tea over the years, this is my absolute favorite for flavor and wonderful results, every single time. As I mentioned above, I’ll be referring to two methods here overall; the first using fresh ginger root and the second using leftover Ginger Juice pulp.
I love to make mine with ginger and lemon every single time, and a small drizzle of natural sweetener, usually honey (honey ginger tea is so good!). Occasionally I then mix things up with some additional flavor options, as written in my recipe notes below.
What’s Needed
- Fresh Ginger Root
- Lemon, sliced
- Honey, or another natural sweetener (optional)
- Filtered water
For full ingredient amounts, details, and the process, read the recipe card below.
The Steps
Clean and chop your fresh ginger into 1-2″ pieces. I am using organic ginger, so I did not need to peel the ginger skin, I only brushed it off well. If you use non-organic ginger, then peel the skin off using this method.
I use roughly 1-2 slices of ginger per cup of tea.
If you want to add some lemon, first remove the rind as it will make the tea bitter.
In a small saucepan, add the water and then add the ginger and lemon to the saucepan and stir.
Bring the water to a boil over medium-high heat.
Reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.
Strain the tea into mugs/teacups and then add a thin slice (or two) of fresh lemon to each cup if you didn’t boil it with the lemon (or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!
Using Ginger Juice Pulp
Whenever I make Ginger Juice, I save the pulp into teaspoon-sized servings in an ice-cube tray. Once frozen, I pop them into a silicone bag and use them as needed.
When making this tea, remove 1-2 tsp-sized pieces of pulp from the freezer and place it in a tea strainer.
Pour the boiling water over the pulp and then leave to steep for 5-10 minutes. The flavor of ginger pulp tea will differ from that using fresh ginger. Not only because of the change in the steeping method, but also the texture of the ginger.
Once steeped, add lemon slices and honey and enjoy your honey ginger tea!
Recipe Notes & Variations
- For a more robust flavor, you can use crushed or grated ginger before going through with either method (stovetop or simple steep). You can keep ready-grated ginger in the freezer to simply pop out as, and when needed, so you don’t have to do that step each time.
- You can also make this recipe using Ginger Powder: Two methods (or dehydrated ginger). It’s harder to strain, so it may be a tiny bit powdery. But it works in a pinch, for when there’s no fresh ginger in the house.
- You can make a large batch in one go for tea to drink over a few days. Simply leave to cool own entirely and transfer to an air-tight container in the fridge. You can drink it cold or heat a portion, as needed. In a way, it reminds me of this Simple Ginger Lemonade.
- For tea throughout the day, I’ll often use a larger knob of ginger and simply refill the water in the pan every time it runs out until I need new ginger to get more flavor again.
- Use a little ginger juice at the bottom of the box for even more concentrated ginger power. This is especially good for when you feel a cold/cough coming on.
Flavored Options
- Throw in a slice of dehydrated mango or apple, etc. for subtle, natural flavor and sweetness
- There are several herbs/spices that work well with ginger tea, including cardamom, mint, cinnamon, turmeric (fresh or turmeric powder. Add a hint of black pepper too, though, to take full advantage of the turmeric health benefits). Simply add the ingredient to the saucepan along with the ginger.
- You can also add your regular tea bag/tea leaves to this concoction for a delicious twist on your usual brew ( it tastes great, I swear). My favorite options are green tea and breakfast tea. Simply steep in the 1-2 minutes and remove.
Other Ginger Recipes
- Lemon, Ginger and Cayenne Immunity Shots
- Ginger Turmeric Immune-Boosting Energy Shots (juicer recipe)
- Pineapple Ginger Juice (With or Without Juicer)
- How To Make Crispy Ginger Chips
- How to Make Crystallized Ginger (Candied Ginger)
- Zero Waste Ginger Syrup (+ Ginger Pulp Crackers)
- Simple And Healthy Ginger Lemonade
- Honey Fermented Ginger and Lemon
- Ginger Butternut Squash Soup with Coconut Milk (GF| Vegan)
- One-Pot Turmeric Ginger Pumpkin Soup
Other Healthful Teas
- Fresh Mint Tea (Honey Citrus Mint Tea + Flavor Variations)
- Easy Masala Chai (Indian Spiced Tea | Chai Latte)
- How to Make Peach Iced Tea
- Pineapple Skin Tea (Anti-Inflammatory Tea)
- How To Make Matcha Green Tea Latte
- How to Make Green Tea (with no bitterness!)
- Iced Matcha Green Tea Latte
If you try this ginger tea recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
How To Make Ginger Tea (Two Methods + Flavor Options)
Ingredients
Instructions
Using Fresh Ginger:
- In a small saucepan, bring the water to a boil over medium-high heat.
- Meanwhile, clean and chop your fresh ginger into 1-2" pieces. I use roughly 1-2 slices of ginger per cup of tea.If you use non-organic ginger, you will want to first peel it.
- Add the ginger to the saucepan* and stir, then reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.
- Strain the tea into mugs/teacups and then add a thin slice ( or two) of fresh lemon to each cup ( or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!
Using Ginger Juice Pulp:
- Whenever I make ginger juice, I save the pulp into teaspoon-sized servings in an ice-cube tray. Once frozen, I pop them into a silicone bag and remove them as needed.
- When making this tea, remove 1-2 teaspoon sized pieces of pulp from the freezer and place it in a tea strainer.
- Pour the boiling water over the pulp and then leave to steep for 5-10 minutes. The flavor of ginger pulp tea will differ from that using fresh ginger. Not only because of the change in the steeping method, but also the texture of the ginger.
- Once steeped, add lemon slices and honey and enjoy your honey ginger tea!
Video
Notes
- For a more robust flavor, you can use crushed or grated ginger before going through with either method ( stovetop or simple steep). You can keep ready-grated ginger in the freezer to simply pop out as, and when needed, so you don’t have to do that step each time.
- You can also make this recipe using homemade ginger powder – link in post( or dehydrated ginger). It’s harder to strain, so it may be a tiny bit powdery. But it works in a pinch, for when there’s no fresh ginger in the house.
- You can make a large batch in one go for tea to drink over a few days. Simply leave to cool own entirely and transfer to an air-tight container in the fridge. You can drink it cold or heat a portion, as needed. In a way, it reminds me of this Homemade Ginger Lemonade.
- For tea throughout the day, I’ll often use a larger knob of ginger and simply refill the water in the pan every time it runs out until I need new ginger to get more flavor again.
- Use a little ginger juice at the bottom of the mug for even more concentrated ginger power. This is especially good for when you feel a cold/cough coming on. Flavored Ginger Tea:
- Throw in a slice of dehydrated mango or apple, etc. for subtle, natural flavor and sweetness
- There are several herbs/spices that work well with ginger tea, including cardamom, mint, cinnamon, turmeric ( fresh or turmeric powder. Add a hint of black pepper too, though, to take full advantage of the turmeric health benefits). Simply add the ingredient to the saucepan along with the ginger.
- You can also add your regular tea bag/tea leaves to this concoction for a delicious twist on your usual brew ( it tastes great, I swear). My favorite options are green tea and breakfast tea. Simply steep in the 1-2 minutes and remove.
Alexander
Why did you not peel the skin? Don’t organics have more pesticides to make up for the lack of genetic resillience?
Support @ Alphafoodie
Hi Alexander,
I don’t peel organic ginger because it’s free from pesticides. The use of pesticides and man-made fertilizers is not allowed for organic produce.
Of course, if it’s an older piece of ginger and the skin is thicker, I would peel it.
I hope this helps.
srinivas22
Thanks for sharing this useful information regards.
Support @ Alphafoodie
Thank you for your comment.
Ella Nelson
I haven’t tried this at all but the tips given here I think this recipe is a go
Support @ Alphafoodie
Thanks, Ella. I hope you give it a try 🙂
Bisola
Please how can I make ginger tea powder ,I was instructed to make it for my project
Support @ Alphafoodie
Hi Bisola,
You will make it the same way, you will just add the ginger powder instead of fresh ginger and strain once you’re done steeping it.
Frances
Hi thanks for the recipe.
I only have powdered ginger… Do you think powdered ginger has the same health benefits as fresh ginger?
Support @ Alphafoodie
Hi Frances,
Fresh ginger is always better, its nutrient profile undergoes some changes during the drying process. But powdered ginger still offers lots of health benefits and is still worth adding to your diet. I hope this helps. 🙂
Shiuny
I usually boil ginger & lemon together & then add turmeric powder, little pepper powder & ginseng infused honey. Sometimes I add few strands of saffron too.
Thank u for this very detailed post. Great work.
Support @ Alphafoodie
Thank you for your comment, Shiuny. These are great tips 🙂
Princess Jay
Thank you
Can’t wait to try the ginger tea its really my first time and I hope it turns out well because I never tried making ginger tea before
Support @ Alphafoodie
Thank you for your comment! I hope you gave the recipe a try.
Linda
I just recovered from an abscessed tooth, but the antibiotic I took really messed up my “system” This wonderful ginger tea recipe you posted has made me feel so much better. Thank You!!
Support @ Alphafoodie
Thank you so much for your comment, Linda! Glad you tried and enjoyed this recipe.
Ainee Malli Sabdani
This is useful information about Ginger tea….and it can help me a lot…. especially this pandemic it can help for our healthy boost…Thank you..
From Philippines….
Support @ Alphafoodie
Thank you for your comment, Ainee!
Maggie
Before reading your article I peeled and sliced fresh ginger root into a mason jar and poured boiling water over the ginger until the jar was filled. I’m letting it seep now. Will this work as well as your recipe?
Thank you.
Support @ Alphafoodie
Hi Maggie,
Simmering the ginger allows for a stronger tea, with a more pronounced ginger flavor. Steeping the ginger in hot water works just as well, but the difference would be in the taste.
Erin
Good details.
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Thank you for your comment, Erin.
Alejandro
Incredible points. Sound arguments. Keep up the amazing effort.
Samira @ Alphafoodie
Thanks very much, glad you liked this article!
FABI Clausen
Simply and delicious recipe
Samira @ Alphafoodie
Thanks so much Fabi, glad you liked it 🙂
Lori
I have tried everything to get rid of the cough so I hope it works!!
Support @ Alphafoodie
Thank you for your comment, Lori. Glad you are giving this recipe a try.
SHANTA MATHAI
I was surprised to see you discarding the lemon zest. The zest has all the goodness of the lemon!
Support @ Alphafoodie
Thank you for your comment, Shanta. You’re welcome to add lemon zest if you prefer. 🙂
Mike
Great post! worth to read, Thanks for sharing with us.
Support @ Alphafoodie
Hi Mike,
Thank you so much for your comment. 🙂
Millie
I am so glad I found your posting. Is ginger tea is wonderful!
Thank you!
Millie
Samira @ Alphafoodie
Thanks very much Millie, so glad you liked it 🙂
MistysMom
Great recipe. This will be a regular healthful drink in my kitchen.
Support @ Alphafoodie
Thank you so much for your comment!
Rachel AlYami
Loved this! Also where do you buy most of your kitchen ware accessories? It’s the cutest!
Samira
Thank you so much, Rachel 🙂 I often buy cute pieces from different antique markets or charity shops. And occasionally something that I like online.