Best 6 Ginger Spiced Tea Recipes

GINGER ROOT TEA

Steps:

• Gather the ingredients.
• Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
• In a 1 1/4-quart pot, add the water and ginger, and bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
• Remove it from the heat, strain, and add the lime juice and honey to taste. Enjoy your ginger tea.

SPICED GINGER TEA

Steps:

• Combine first 5 ingredients in heavy large saucepan. Cover and simmer 10 minutes. Add milk and tea, bring to boil and simmer 2 minutes. Turn off heat and steep 4 to 6 minutes, according to desired strength. Mix in sugar. Strain tea. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before serving.)

GINGER TEA

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

GINGER-SPICED TEA

Steps:

• Combine first 5 ingredients in heavy large saucepan. Cover and simmer 10 minutes. Add milk and tea, bring to boil and simmer 2 minutes. Turn off heat and steep 4 to 6 minutes, according to desired strength. Mix in sugar. Strain tea. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before serving.)

PEACH-GINGER ICED TEA

Steps:

• Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
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DRIED GINGER MASALA CHAI

Steps:

• To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
• Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
• Variations
• Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).