When I was young, my mom made ginger tea all throughout the winter. My palate wasn’t fully developed yet so I wasn’t a fan of the taste but enjoyed the aroma of spicy yet warm ginger filled the whole house.
My mom’s tea had two ingredients: ginger and dried Jujube. You can get dried Jujubes at any Korean or Chinese grocery store. It’s also known as Korean dates or Chinese dates. It’s sold at Amazon.com and other online stores as well but it is more expensive (approx. $10/bag). Jujubes are good for strengthening immune system. You can eat fresh Jujubes raw. They have an apple-like texture. Yum!
In my 30s, I began to make my own tea during the cold season and added couple new ingredients to it. As many people know already, ginger has many health benefits. To name a few, it helps digestion, reduces nausea including morning sickness and has anti-inflammatory effects.
- 2oz (50g) peeled and coarsely chopped ginger
- 2-3 dried Jujubes – make a slit in them
- 1 clove
- 2 cinnamon sticks
- 4 cups of water
Using a crock pot:
Add all ingredients in to a crock pot and cook it at low heat for couple hours.
Using a stove:
Add all ingredients in to a pot or a tea kettle. Cover and bring it to a boil. Simmer for 10 min then turn off the heat. Let it sit for 5 min.
Make yourself a cup. Add a slice of lemon and some honey if you’d like. Enjoy!
Ingredients can be used up to 2-3 more times depending on your liking.