rew 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 off the ginger.
Wash and drain.
b>ginger and water to a boil in a saucepan. Boil vigorously for
aking sheet.
Cake: Add fresh ginger and sugar in a small
n appearance grate in the fresh ginger and lemon zest. Mix together
Grate fresh ginger with very fine grater.
Mix all ingredients as shown.
Refrigerate for an hour or so.
Use your own taste to make more or less spicy as fresh ginger is very pungent.
Delicious on Shrimp or fried fish.
he heat and add the tea bags. Stir and allow the
For the Masala Chai Tea Concentrate:
Steep the tea bag in 2 cups of boiling water for 4-5
Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
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.
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.
Toast cardomom and fennel in a saucepan over medium-high heat for 1 minute.
Add water and ginger.
Reduce heat and simmer until it reaches the desired strength, 10 to 15 minutes.
Remove from heat and stir in honey and mint leaves.
Let stand for 5 minutes.
Strain into mugs and garnish with mint.
o cream at med speed for 2 to 3 minutes or
Wash the ginger.
Peel the ginger and slice it thinly, in
For the stock, place
Make the tea as instructed on the package. Add ginger slices. Let them remain for a few minutes. Add sugar if needed and serve.
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.
Wash and peel ginger root.Slice into thin coins.
Bring a pot of water to boil over high heat,use enough water that once it boils away you'll still have enough tea to fill your favorite mug,say about 2 cups.
Add ginger and let it boil gently for about ten minutes, add mint,turn off heat ,and let steep another 5-10 minutes.
Serve with honey if desired.