Cinnamon Ginger Hot Tea

This is a STRONG tasting tea and so if you’re used to more western favorites and teabags, expect that that this is much more robust of a taste. Its very few ingredients don’t include any actual “tea”, so it is fully caffeine-free. Perfect for a chilly or rainy day, but honestly I love it even in the summer. Plus, great for if you’re feeling under the weather, since cinnamon, honey, and ginger are all common ingredients for soothing upset stomachs or sore throats.

Recipe based off/inspired by one in Tatreez & Tea by Wafa Ghnaim, plus others from around the internet as this is a tea you can find throughout the Levant.

INGREDIENTS

• 6cups water

• 20 grams cinnamon sticks

• 20-30 grams fresh ginger root, sliced thin or grated

• 1/4cup sugar or honey

• Roasted walnuts, pine nuts, or almonds (optional) (see note)

Tip: get your cinnamon sticks (and ginger root, if you can) from “ethnic” grocery stores, it will be a fraction of the price. Make sure to get actual cinnamon sticks though, not cinnamon bark also labelled as cassia, which looks similar but is not true cinnamon.

DIRECTIONS

1. Put water, cinnamon sticks, and ginger in a pot big enough for two blow up a little without overflowing.  Note how high on the pot the waterline is.  

2. Bring to a boil

3. Once it is boiling, lower heat down to a simmer. For me even turning the heat all the way down to low keeps it boiling fine but it will differ based on your stove, pot, and volume of tea.

4. Cover and let it boil for 1.5-2 hours. Every half hour or so check to make sure it’s still simmering and give a quick stir.

5. The color of the water should now be deep amber and very fragrant. Add more water back up to or near the original waterline, to your preference (see note). Take off the heat.

6. Use a strainer or slotted spoon to remove the cinnamon and ginger. 

7. Add approx 1/4 cup of sugar or honey (I do honey) to your desired sweetness and stir so it dissolves fully.

8. If you are using roasted nuts, place a few in the bottom of a tea glass and pour the tea on top to serve! Make sure to stir before serving if it’s been sitting. Traditionally would be served in a small glass tea cup.

Note: Different nuts will roast quicker than others so google the type you’re using but can be done quickly in a pan on the stove or in the oven. I love using walnuts-for those, either place try in a pan on medium heat for about one minute, and then every 30 seconds after that stir them until they start smelling nutty and getting a little darker. For the oven, set to 350, put walnuts on a baking sheet in a single layer, and stir every 2 minutes until they start smelling nutty and getting a little darker. Total should take 5 to 10 minutes. If you have leftovers afterwards make sure to put in an airtight container and place in the fridge as roasted nuts spoil faster

Note 2: Remember you haven’t added the sweetener yet so the tea will taste a bit bitter, this is just to adjust how strong it is to your liking. If it’s too strong add more water, if you accidentally watered it down too much just put it back on boil without the lid for a few minutes and some will evaporate and will taste stronger again.