How to Make Lemon Ginger Honey Tea

August 10, 2016 by Carolyn Bickford

photo credit: Priya Kitchenette

With school started for some and getting ready to start for others, we already need to start thinking about colds. It is amazing how quickly the cold season starts up as soon as school starts. It is never to early to start boosting those immunities and prepare for the cold season ahead. This soothing tea by Priya Shiva at Priya Kitchenette will sooth the sore throat, help with nausea, and give you relief from the stuffy nose.

Click here on Priya Kitchenette for the recipe and directions.

It’s not fancy. It’s not complicated. But it always delivers.

How to Make Ginger

Ingredients:

2–3 cm piece of fresh ginger, peeled and sliced thinly2 cups water
Honey or maple syrup, to taste
Optional:
– A wedge of lemon
– A pinch of ground turmeric
– A cinnamon stick or star anise for added warmth

Method:

Slice Your Ginger
Peel your ginger and slice it into thin coins. No need to be perfect—just make sure the surface area is exposed to release all that gingery goodness.
Simmer the Tea
Add the ginger slices and water to a small saucepan. Bring to a gentle boil, then lower the heat and simmer for about 10–15 minutes. The longer you simmer, the stronger it gets.
Strain and Pour
Strain the tea into your favourite mug or teapot.
Add Sweetness & Extras
Stir in a little honey or maple syrup, and add lemon juice if using. I love a little squeeze of lemon when I’m feeling run-down—it really brightens things up.

Shellie’s Tips:

For extra warmth, add a pinch of turmeric and a twist of black pepper—hello, anti-inflammatory goodness!
Feeling fancy? Steep with a cinnamon stick or a slice of orange peel for a chai-like twist.
You can store leftover tea in the fridge and reheat it later. I often double the batch and sip on it all day.

This is one of those recipes that feels more like a ritual than a recipe. You can make it your own, depending on how you feel and what’s in your pantry. And if you’re anything like me, you’ll find yourself reaching for it even when you’re not sick—just because it feels like a warm hug in a mug.

Want a printable recipe card for this one? Happy to pop it together!

Comments

Priya Shiva says
August 11, 2016 at 1:13 am
Thank you for sharing <3

Have you read?

Quick and Easy Dubai Chocolate-Dipped Dates

I’m completely smitten with the idea of Dubai-style desserts — elegant, a touch exotic, and somehow always Instagram-ready. I haven’t made it to Dubai (yet), but these chocolate-dipped dates bring that luxe, golden glow right into my kitchen. They’re the kind of treat that looks like you spent hours making them, but really, you’re done in under twenty minutes.

They’re sweet, sticky, nutty, and just the right amount of fancy. Perfect for gifting, nibbling with coffee, or impressing that friend who thinks “homemade” means complicated.

Ingredients

12 Medjool dates, pitted
¼ cup pistachios or almonds (to stuff inside)
100g dark chocolate (or milk chocolate if you prefer it sweet)
1 tsp coconut oil (optional, for smoother chocolate)
Crushed pistachios, shredded coconut, or edible gold flakes for decoration

Instructions

Prep the Dates:
Slice each date along one side to remove the pit, keeping the date mostly intact. Fill the cavity with a whole almond or a few chopped pistachios. Gently close the date back up.
Melt the Chocolate:
Place chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and glossy.
Dip and Decorate:
Dip each stuffed date halfway into the melted chocolate, letting the excess drip off. Lay them on a parchment-lined tray. Before the chocolate sets, sprinkle with crushed pistachios, coconut, or a pinch of edible gold flakes for that Dubai sparkle.
Chill and Serve:
Pop the tray into the fridge for about 10–15 minutes, just until the chocolate firms up. Serve on a pretty platter or package them in small gift boxes.

Optional Flavor Twists

Rose Touch: Add a drop of rose water to the melted chocolate for a floral note.
Saffron Luxe: Dust the top with crushed saffron threads before chilling.
Coffee Kick: Dip in mocha-flavored chocolate for a bolder bite.

Why You’ll Love These

They’re everything Dubai desserts stand for — rich, refined, and effortlessly elegant. A little old-world tradition wrapped in modern chocolate bliss. Keep a few in the fridge for when you need something sweet but can’t be bothered to turn on the oven.