Simple Ginger Tea

You’re about to say, “Seriously? You’re posting this?” The simplicity is staggering.

But this simple ginger tea is the one thing that I make every single day this time of year.

In the winter I don’t stay hydrated. I don’t like drinking cold water, and I don’t like letting the water run until it’s warm, and then I’m drinking bland, warm water anyhow: Blech.

So here is my hydration and cold-and-flu-and-other-icky-stuff-season remedy.

Do This

Fill a saucepan full of water. Put in 2 tablespoons of sliced fresh ginger and 1-2 herbal tea bags. Bring to a boil.

That’s it.

Optional add-ins for a punch-you-in-the-face cold elixir: honey, lemon juice, cinnamon, cayenne pepper.

Path-of-least-resistance Thoughts on Tea

• You can peel the ginger–but why? I just slice it thin with the skin on.
• And why use a tea kettle when a saucepan makes a lot of cup-refills of tea? I find I’m much likelier to drink more water throughout the day if I brew a big batch.
• I stick the tea bags in when the water is cold, because I can’t be bothered with a two-step process. The tea seems to brew just fine.

Best Herbal Teas

I prefer chamomile, “Organic Spiced Red Rooibos Ruby Red Chai” from Trader Joe’s, “Meadow” from Steven Smith, or “Evening in Missoula” by Montana Tea & Spice.

Do you have an herbal tea you swoon over? I like to play the field.