The Best Homemade Spicy Ginger Tea

This is my new favorite tea. But really. It’s easy to make and bursting with spice. I’ve been making a variation of this tea since the New Year, and I think I finally perfected the recipe in the last few weeks. I’ve been sipping on cups of tea as is, with some almond milk for a latte-like treat or in addition my plain, black coffee a little coconut creamer in the mornings for a dash of flavor and depth (add 1-3 teaspoons!). Ready in 15 minutes, you’ll be so excited to sip on some homemade Spicy Ginger Tea.

Ingredients (makes 8 c; serves 6-8).

8 c water
1 cinnamon stick
3″ ginger root, skin on and sliced
4-6 whole peppercorns
6 whole cloves
Dash cayenne pepper (optional)
Pinch ground turmeric
1 T turbinado sugar (optional, but it cuts the spice in just the right way)

Directions.

Combine all ingredients in a large saucepan or pot. If you want a spicier take, add 6 peppercorns and/or and cayenne.
Bring to a boil.
Once boiling, reduce to a simmer and continue simmering 10-15 min. Remove from heat and let cool.
Carefully strain the liquid (optional, but recommended), saving the ginger and cinnamon stick for future use — see notes.
To serve:
- Tea: 1 to 1½ c, hot as is; you can add hot water to cut the “spiciness” of the tea
- Latte: combine 1/4 to 1/3 c almond milk or milk of choice and 2/3 c to 3/4 c of tea in a mason jar or sealable jar. Shake vigorously until a foam forms. Once milk is frothed and foamy, transfer to mug and microwave to heat.
Store tea in the fridge for up to 7 days in a sealed container.
Sip and enjoy!