Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Peel and mince the ginger so that you get 1 cup of raw minced ginger.
Add the ginger to 8 cups of hot water (not boiling), and leave it on medium heat for about 15 minutes.
Take water off of heat and let it steep for another 15 minutes.
Strain out the ginger pieces and add honey and lemon juice, stir well.
Store in the fridge for up to a week.
owl, blend the butter, honey, ground tea and salt.
In a
Peel off the ginger.
Wash and drain.
br>In saute pan, cook ginger with unsalted butter until tender
Peel ginger root slices into tissue-thin slice.
Crush.
Add to water. Bring to a boil.
Simmer for 18 to 20 minutes.
Mix cinnamon and sugar, stir into ginger root mixture until dissolved. Remove ginger root, discard.
Cut walnuts into fine pieces.
Cut pine nuts into small pieces.
Pour ginger tea into cup.
Add small amount of nuts and dates to each cup.
Mix the sour cream, honey, ginger and cinnamon together in a small bowl.
Makes 1 cup.
Pour over fresh, cut up fruit.
Combine plums, almonds, orange juice, honey, ginger, and cardamom together in a bowl. Serve topping over frozen yogurt.
Combine honey, ginger, lemon juice, vinegar, soy sauce,
Combine all of the ingredients except the ice in a blender. Blend for 30 seconds to froth the milk.
Add the ice cubes, and blend until the ice is pulverized. Pour the lassi into large glasses filled with ice, and serve.
Variation: The same ingredients can make a soothing warm drink. Increase the milk to 3 cups, and heat it almost to a boil. Add the honey, ginger, and nutmeg, and stir well. Omit the ice. Serve in mugs.
medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice. Bring
he heat and add the tea bags. Stir and allow the
Bring water to boil with crushed ginger in it.
Let it simmer for 5-7 minutes on medium heat.
Strain and pour in the cup/mug, add tea bag and stir honey.
You can add a dash of milk if you want.
It is very good to sip anyway.
In a covered saucepan, bring the ginger and water to a boil, then reduce heat to low. Simmer, covered, on low heat for 20 minutes.
Remove from heat, add the tea bags, cover and let steep for 5 to 10 minutes.
Strain the tea, discarding the tea bags and saving the ginger for reuse.
Add the lemon juice and honey to taste, reheat and serve hot.
Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
Stir lemon juice and honey into the tea; strain into a pitcher.
Place the lemon zest and slices in a teapot. Add the ginger and 4 cups boiling water, cover and let stand for 5 mins. Pour into heatproof tea glasses or cups and serve with honey to taste.
When you are making brewed tea, it is important to use
Add sliced ginger, water, and sugar in pot.
Bring to a boil.
Turn heat off and cover pot and let it steep.
Per cup, add favorite flavors.
My son adds lemon and lime juice, he doesn't even know how much more beneficial it is for him to add it -- he just likes the flavor.
Honey is a great sweetener for this tea.
Try it when your kids have a cold or the flu and pair it with 1/8 tsp ascorbid acid (crystalized vitamin C) mixed and dissolved in some fruit juice, 3 times per day and see how fast your kids get better.
Bring 3 cups water to a boil in a saucepan; add tea bags. Lower heat and simmer 1 minute.
Remove from heat. Cover and steep 10 minutes.
Discard tea bags.
Stir in honey and ginger.
Pour into a 1 gallon container, and add 7 cups cold water.
Serve over ice.
Garnish with lemon slices, if desired. Squeezing in the lemon juice adds to the wonderful flavor.
Enjoy!