Ginger tea. It’s gotta be one of my favorite drinks to sip on. Especially this time of year! It’s great to have on hand to warm you up or soothe a sore throat. And, as I prepare for my 5 week “Clear the Way” digestion and detoxification self-care extravaganza, I’m making a big ole batch of it.
I’m so ready to Clear the Way! If you’ve been thinking about joining me on January 19th but aren’t sure if the program is for you, here’s a sneak peek at the intro video for the Prep Week.
Enter this password to watch the video: CTWprepintro
Here’s how I make it…
- 3 ½ quarts water
- 2 palm-sized chunks of fresh organic ginger root (about 1 ½ cups when minced)
- 6 lemons
- 3 pinches Cayenne Pepper
- 1/2 tsp Himalayan Rock Salt
- Valencia Orange Flavored Stevia to taste
- Rinse and scrape the ginger root, then mince it. I use a food processor.
- Add the minced ginger to 3 ½ quarts of water. Bring to a boil and then simmer for at least an hour. (sometimes I simmer for 2 hours and it tastes even better)
- Let the liquid cool. This is important because if you add lemon to boiling hot liquid it kills the enzymes in the lemons.
- Add the juice of the lemons, cayenne pepper and Himalayan rock salt.
- Strain into jars for refrigeration. This is actually a concentrate that you will dilute when you serve it.
Use 1/3 ginger tea concentrate to 2/3 water. If you are going to drink this as hot tea, warm it on the stove before adding sweetener. If you are going to drink it room temperature, add sweetener and enjoy. I prefer Valencia Orange Flavored stevia, but you could use agave nectar or coconut sugar or xylitol.
For a special treat, add a tablespoon of Chia Seeds. It gives the consistency of bubble tea! Yum, yum, yum!!!