Exact quantities, then the method.
Dilmah's ginger and honey is a warming herbal cup, and a couple of small tweaks make the most of it. Drop a coin of fresh ginger in with the bag for a bit more heat, brew it hot for four minutes, then stir a little honey through at the end to round it off.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the A Proper Ginger and Honey Cup recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/a-proper-ginger-and-honey-cup/
The bag carries honey notes already, so you need only half a spoon. Makes one mug.
You'll need
- 1 tea bag of Dilmah Ginger and Honey
- 250ml freshly drawn water at 100C, just off the boil
- 1 thin coin of fresh root ginger, peeled
- 1/2 teaspoon of clear honey
- 1 250ml mug, warmed
- 1 saucer for covering during steep
Method
- Warm a mug, then drop in the tea bag and a coin of fresh ginger.
- Pour over 250ml of freshly boiled water, cover and steep for four minutes.
- Lift the bag out but leave the ginger coin in for ongoing warmth.
- Stir in a little honey until it dissolves.
- Half a spoon of honey is plenty; the bag is already lightly sweetened.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dilmah Ginger and Honey, 20 Tea Bags 30g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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