Homemade ginger tea is a delight for your tummy and your tastebuds

Ginger is a great soother for an upset stomach and ginger tea is a delightful alternative to coffee or other sorts of tea when you want a hot drink. Making your own ginger tea is simple – and you can make up a batch and keep it in the fridge for a few days if you’re a big ginger tea drinker like I am.

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INGREDIENTS

Ginger – 1” per cup (scrubbed clean but not necessary to peel)

Water – 1 cup per serving

Lemon or orange slice (optional)

Maple syrup (optional)

DIRECTIONS

Thinly slice your fresh ginger. You don’t need to peel it first but do rinse it and scrub off any visible dirt. Plan on using about a one-inch piece of ginger per cup of tea.

In a saucepan, combine the ginger with fresh water (use one cup of water per serving).

Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer.

Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes.

Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of maple syrup, which will temper the fiery ginger flavor.

Some low FODMAP variations

Cinnamon Stick Ginger Tea

For a sweet and warming variation, add a cinnamon stick to your tea before bringing to a simmer.

Fresh Mint Ginger Tea

Fresh mint helps balance the spicy nature of your ginger tea. Add a few sprigs of fresh mint to the water before bringing it to a simmer.

Extra Spicy Anti-Inflammatory Ginger Tea

Turmeric offers anti-inflammatory benefits along with a pretty orange color. Treat fresh turmeric the same way that you treat fresh ginger—scrub the roots and cut it into thin slices and add it to your ginger and water mixture before bringing it to a simmer. (1 teaspoon per serving of Turmeric is low FODMAP.)

Original recipe inspired by Cookie and Kate

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