Honey Lemon Ginger Tea
A soothing, bright pot of tea made by gently simmering fresh ginger, then steeping it with lemon and sweetening it with honey. Spicy, tart and mellow-sweet, it's ideal for chilly evenings or when you want something warming.
- Prep
- 8 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 28 min
- Makes
- About 2 mugs (2 cups / 480 ml total)
Steps
Before you start
- Use fresh, firm ginger with taut skin; dried or shriveled ginger tastes dull and woody.
- Wash the lemon well under warm water before slicing, since the peel goes into the pot.
- Add honey only after the tea has cooled slightly; very hot water dulls honey's flavor and aroma.
- Honey should not be given to children under 1 year old.
Prep the ginger
- Scrub 3 tablespoons (30 g) of ginger under running water, leaving the skin on.
- Slice into thin ⅛-inch (3 mm) coins using a sharp knife.
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Ready when: Coins are thin and even so they release flavor evenly.
Tip: Thinner slices give a spicier tea; thick chunks make it milder.
Prep the lemon
- Wash the lemon.
- Cut 4 rounds, ¼ inch (6 mm) thick, and pick out any seeds.
- Squeeze the remaining lemon into a small bowl or cup to get 2 tablespoons (30 ml) juice, and strain out seeds.
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Ready when: You have 4 clean slices and about 2 tablespoons of juice.
Tip: Roll the lemon firmly on the counter before cutting to get more juice.
Simmer the ginger
- Combine the water, ginger coins and cinnamon stick, if using, in the saucepan.
- Bring to a gentle boil over high heat, then reduce to low, cover, and simmer for 10 minutes.
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Ready when: Water turns pale golden and smells sharply of ginger; about 2 cups (480 ml) liquid remains.
Tip: Keep the lid on to avoid steam carrying away the aroma and reducing the liquid too much.
Steep with lemon
- Turn off the heat.
- Add the 4 lemon slices, cover, and steep for 5 minutes.
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Ready when: Tea is fragrant and lightly cloudy with a golden color.
Tip: Don't boil the lemon peel; it makes the tea bitter.
Strain and sweeten
- Pour the tea through a fine-mesh strainer into the 2 mugs, dividing evenly.
- Stir 1 tablespoon (21 g) honey and 1 tablespoon (15 ml) lemon juice into each mug until the honey fully dissolves.
- Taste and add more honey, a teaspoon at a time, if you want it sweeter.
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Ready when: No honey streaks remain at the bottom of the mug; tea tastes balanced between spicy, tart and sweet.
Tip: Let the tea cool for a minute before adding honey to preserve its delicate flavor.
Good to know
Tips
- For a stronger, spicier tea, simmer 15 minutes instead of 10, or use grated ginger instead of coins.
- Leave the ginger skin on after scrubbing; it saves time and contributes flavor, but peel it if the skin looks dry or dirty.
- Add a pinch of black pepper or turmeric for extra warmth.
- Double the recipe in a larger pot to serve more, keeping the same simmer time.
Make ahead
"Simmer and strain the ginger tea (steps 1–4) up to 3 days ahead and refrigerate in a sealed jar. Reheat gently and add the honey and lemon juice just before serving."
Storage & reheating
"Room temperature: best served hot, within 1 hour. Fridge: store strained, sweetened tea in a covered jar up to 3 days; reheat on the stove or microwave until steaming, or serve over ice. Freezer: freeze in ice cube trays up to 2 months and melt into hot water."
Substitutions
- honey → maple syrup or agave nectar. Use the same amount; suitable for vegan diets and for children under 1 year.
- fresh ginger → 1 teaspoon ground ginger. Milder and slightly cloudy; strain through a coffee filter for a clearer tea.
- fresh lemon juice → fresh lime juice. Gives a slightly sharper, more floral tartness.
- cinnamon stick → 2 whole cloves or 2 cardamom pods. Adds a different warm spice note; add at the simmer step.
