I’ll show you a five-minute Ginger Honey Tea that may help digestion and combines lemon with honey.
I love this Easy Ginger Tea because it takes five minutes and still surprises you. With fresh ginger root and a spoon of honey the flavor shifts between sharp and sweet and somehow wakes up the back of my throat, not too heavy though.
People call it the Best Ginger Tea and I get why, but I also see searches for How To Make Ginger Lemon Honey Tea which makes me think everyone wants a twist. I never make it the same way twice, sometimes I find myself adding extra zing and other times I keep it mild, it’s weirdly addictive.
Ingredients
- Fresh ginger root, spicy and warming, may ease digestion and has anti inflammatory compounds.
- Fresh lemon juice, bright sour zing, adds vitamin C, tang and a lively lift.
- Honey, natural sweetener, adds sugars and soothing throat coating, use it to taste.
- Cinnamon stick, warm sweet spice, has antioxidants and pairs well with ginger’s heat.
- Water, plain base that carries flavors, hydrates and keeps the brew light.
Ingredient Quantities
- Fresh ginger root, about 1 to 2 inches (15 to 30 g)
- Water, 2 cups (480 ml)
- Fresh lemon juice 1 tablespoon (about half a small lemon) optional
- Honey 1 to 2 teaspoons or to taste optional
- Cinnamon stick 1 small stick or a pinch ground cinnamon optional
How to Make this
1. Rinse about 1 to 2 inches (15 to 30 g) of fresh ginger and peel it with the back of a spoon or a small knife, then slice thinly or grate it for a stronger kick.
2. Bring 2 cups (480 ml) of water to a boil in a small saucepan; drop in a small cinnamon stick now if you are using one.
3. Add the sliced or grated ginger to the boiling water, lower the heat to a gentle simmer and cover the pot.
4. Simmer for about 5 minutes for a bright, mild ginger tea, or simmer 8 to 10 minutes if you like it stronger.
5. Turn off the heat and let the tea rest for 1 to 2 minutes to finish steeping, then remove and discard the cinnamon stick if used.
6. Strain the tea into a mug using a fine mesh strainer to catch the ginger bits.
7. Stir in about 1 tablespoon fresh lemon juice if you want, and 1 to 2 teaspoons honey or to taste; if you chose ground cinnamon instead of a stick add a pinch now and mix.
8. Taste and adjust lemon or honey, let it cool a bit so it won’t burn your mouth, then enjoy warm.
9. Leftovers keep in the fridge up to 2 days, reheat gently on the stove or add ice for iced ginger tea.
Equipment Needed
1. Small saucepan with lid, about 1 to 2 quart
2. Cutting board
3. Paring knife or the back of a small spoon for peeling and slicing ginger
4. Microplane or fine grater (for a stronger ginger kick)
5. Measuring cup (2 cups / 480 ml)
6. Measuring spoons (for lemon juice and honey)
7. Fine mesh strainer to catch the ginger bits
8. Mug and a teaspoon or small spoon to stir
FAQ
Easy Ginger Tea Recipe Substitutions and Variations
- Fresh ginger root: frozen grated ginger (use same volume), ground ginger 1/4 to 1/2 tsp for 1–2 inches fresh, or galangal (use a bit less, it’s sharper).
- Fresh lemon juice: lime juice 1:1, lemon zest plus a splash of water if you ran out of juice, or 1/2 tsp apple cider vinegar for a tangy kick.
- Honey: maple syrup or agave nectar in equal amounts, granulated sugar 1 tsp per tsp honey (dissolve in hot water), or a few drops liquid stevia for no sugar.
- Cinnamon stick: ground cinnamon 1/8 to 1/4 tsp (for one small stick), or a small piece of star anise or 2 whole cloves for warm aromatic notes.
Pro Tips
1. Grate or thin-slice depending on how strong you want it; a microplane gives max punch while slices make a cleaner cup. If the ginger is firm, pop it in the freezer for 10 minutes first, the peel scrapes off easier and its way easier to grate.
2. Cover the pot while it simmers to trap the volatile oils, then turn off the heat and let it steep a minute or two off the burner to finish extracting flavor, this boosts depth without overcooking it.
3. Strain with a fine mesh or use a small muslin tea bag so you dont end up with stringy fibres in the mug, or make a double strength batch and freeze into ice cubes for instant iced tea or single-serve reheats.
4. Add lemon after steeping for brightness and stir honey in when the liquid isnt piping hot so it dissolves better; if you like cinnamon use a stick while simmering and save ground cinnamon for sprinkling at the end so it doesnt make the tea gritty.
Easy Ginger Tea Recipe
I’ll show you a five-minute Ginger Honey Tea that may help digestion and combines lemon with honey.
2
servings
20
kcal
Equipment: 1. Small saucepan with lid, about 1 to 2 quart
2. Cutting board
3. Paring knife or the back of a small spoon for peeling and slicing ginger
4. Microplane or fine grater (for a stronger ginger kick)
5. Measuring cup (2 cups / 480 ml)
6. Measuring spoons (for lemon juice and honey)
7. Fine mesh strainer to catch the ginger bits
8. Mug and a teaspoon or small spoon to stir
Ingredients
Fresh ginger root, about 1 to 2 inches (15 to 30 g)
Water, 2 cups (480 ml)
Fresh lemon juice 1 tablespoon (about half a small lemon) optional
Honey 1 to 2 teaspoons or to taste optional
Cinnamon stick 1 small stick or a pinch ground cinnamon optional
Directions
- Rinse about 1 to 2 inches (15 to 30 g) of fresh ginger and peel it with the back of a spoon or a small knife, then slice thinly or grate it for a stronger kick.
- Bring 2 cups (480 ml) of water to a boil in a small saucepan; drop in a small cinnamon stick now if you are using one.
- Add the sliced or grated ginger to the boiling water, lower the heat to a gentle simmer and cover the pot.
- Simmer for about 5 minutes for a bright, mild ginger tea, or simmer 8 to 10 minutes if you like it stronger.
- Turn off the heat and let the tea rest for 1 to 2 minutes to finish steeping, then remove and discard the cinnamon stick if used.
- Strain the tea into a mug using a fine mesh strainer to catch the ginger bits.
- Stir in about 1 tablespoon fresh lemon juice if you want, and 1 to 2 teaspoons honey or to taste; if you chose ground cinnamon instead of a stick add a pinch now and mix.
- Taste and adjust lemon or honey, let it cool a bit so it won’t burn your mouth, then enjoy warm.
- Leftovers keep in the fridge up to 2 days, reheat gently on the stove or add ice for iced ginger tea.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 2
- Calories: 20kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 50mg
- Carbohydrates: 6g
- Fiber: 0.3g
- Sugar: 4g
- Protein: 0.2g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 0.08mg
