Updated: Apr 5
4 cups water
1 cup roots- I use equal parts fresh ginger root & fresh turmeric root.
1 tbsp ghee- you can also use coconut oil for a plant-based option. However, the medicinal properties of ghee paired with turmeric and ginger date back to
Dash of sea salt
Sweetener of choice- I used a spiced simple-syrup, shown below. When we are trying to remedy a sickness I like to use nutritious buckwheat honey once the tea is done boiling. Other options are maple syrup, cane sugar or unpasteurized honey once cooled. Skip refined white sugar and choose a healthier sweetener option discussed in a blog post here.
Once you get into this recipe you can play around with flavour combinations.
Perhaps add cinnamon sticks, clove, lemon pieces or cardamon, all known to provide the body with antioxidants + nutrition for our digestive and immune system.
For the simplicity of this recipe I used ginger and turmeric. When I feel a funky feeling in my throat or run-down from the winter winds, ginger and turmeric have come to my rescue to prevent me from missing any work!
Ladle for serving
Tea cups / mugs
Chop your roots into slices and place them in a sauce pan with ghee on medium heat.
Allow the roots to heat thoroughly. You will notice the colour will brighten and you will start to smell a spicy aroma.
We first begin to make this tea by heating our ingredients in a heat-resistant & nourishing oil. Why? We want to ensure we have ample opportunity to absorb the available fat-soluble antioxidants. Oil will unleash a potent extraction of anti-inflammatory properties from the roots and play an anti-inflammatory role itself!
Sweetened with a simple-syrup spiced with cinnamon, anise and cardamom
Once the ginger and turmeric become golden, sprinkle them with a little cane sugar, (or skip this step and add honey once cooled!), this balances the flavours of the tea. I used a drizzle of a homemade simple-syrup shown above. To make a simple-syrup at home check out our poaching blog post here, and follow the recipe with a ratio of equal parts sugar to water (sugar:water = 1:1).
Next, fill the pot with the necessary water and bring it to a simmer. Allow for the tea to simmer for 10 minutes. Depending on how strong you like your tea, adjust your water ratio. If you like to add honey to your tea, add it once it has cooled to ensure the active properties of honey are not harmed.
After the tea has simmered for 10 minutes, turn off the heat and allow it to steep for another 10 minutes.
Serve yourself a cup!
Transfer leftover tea into a jar and into the fridge for long-term storage. You can strain it from the roots and brew another batch right away...or later, or store it unstrained as it will extract more over its time in the fridge ~your choice, your rules!
You can reheat another batch of tea at least 3 more times using the same method above, first with a little oil + and then simmer for 10 minutes. Once the roots no longer have their bright colour and rather are a dull colour, dispose of them in the compost. Time for a fresh batch!
Enjoy and stay warm,