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Recipe Detail Page
Hot Ginger Tea with Rum
Autumn 2005
A mug of steaming fragrant ginger tea is perfect to enjoy by the fireside after an invigorating day. Or offer it along with biscotti-and use decaffeinated tea - for a light dessert after dinner. “Virgin” ginger tea-without the rum-helps clear the nasal passages and settle the tummy during the cold and flu season.
Makes 6 mugs
1 plump piece fresh ginger about 3 x 2-inches (8 x 5-cm)
6 cups (1.5 L) cold water
2 to 3 spoonfuls or 2 to 3 teabags orange pekoe tea
¼ cup (50 mL) liquid honey
3 to 4 shots (1½ oz/45g each) dark or light rum
6 pieces rolled cinnamon bark
1. Very thinly slice unpeeled ginger using a mandolin or chef's knife. Set aside 6 of the nicest slices. Bring remaining ginger and water to a boil in a small saucepan; add tea. Cover, slide off heat and steep 5 minutes.
2. Meanwhile place a reserved ginger slice in each heatproof mug. Stir honey and rum into steeped tea. Strain liquid into mugs; add a cinnamon swizzle stick. Serve right away.
Makes 6 mugs
