Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into
Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.
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.
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 all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
he heat and add the tea bags. Stir and allow the
Place grated ginger into a 2-cup glass
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
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.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
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.
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.
Peel and chop ginger.
Boil with 1/2 cup water until a strong ginger flavor.
Cool and strain through cloth; squeeze ginger. Boil 1 cup water with sugar until dissolved.
Add tea and ginger water.
Cut and press guavas through sieve.
Add to cooled ginger tea mixture and combine with all other juices.
Serve over ice.
Wash the ginger.
Peel the ginger and slice it thinly, in
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
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.
Place tea bags and ginger in a tea pot. Add 4 1/2 cups boiling water. Cover; let steep 3 to 5 minutes or until desired strength. Remove tea bags. Stir in sugar. Cool at room temperature 2 hours. Cover and chill until ready to serve.
Combine chopped ginger & tea concentrate while still hot & refrigerate for at least 3 hours.
Strain & discard ginger.
Combine ginger ale w/tea concentrate & pour into 4 ice-filled glasses. Enjoy!