This immune boosting sweet cinnamon ginger tea warms the soul. It’s crazy how good it is with just 3 simple ingredients. I can thank a trip to a newly discovered Korean restaurant for introducing me to this delicious concoction. And yes, I’ve had plenty of cinnamon ginger tea, even making it on the stovetop too, but I obviously wasn’t doing it right. The magic is in the lengthy time on the stove and cutting the ginger so that it is better absorbed by the water. In the end you get an extra warming, sweet and spicy tea. It’s a great one to turn to during the cold/flu/winter season due to it’s immune boosting ingredients. Plus, you just feel good drinking it.
This tea is made up of 3 ingredients – cinnamon, ginger, and honey.
Some benefits of cinnamon:
- Helps Prevent and Shorten Flu
- Regulates Blood Sugar
- High Antioxidant
- Helps with Nausea
- Helps Stop Yeast Infections, Candida, and Menstrual Cramps
- Increases Circulation
- Improves Memory and Cognition
- Anti-Bacterial
- Anti-Inflammatory
Some benefits of ginger :
- Immune Booster
- Helps with Nausea
- Natural Painkiller (good for menstrual cramps)
- Eases Tension (helps you relax)
- Helps with Vertigo
- Enhances Digestion
- Relieves Heart Burn
- Helps alleviate Food Poisoning
- Anti-Viral/Anti-Bacterial (fights germs)
- Anti-Inflammatory
Some benefits of raw honey:
- Immune Booster
- Fights Off Pathogens
- Helps Combat Food Poisoning
- Powerful Brain Food
- High In Minerals
- Provides Energy
Our immune systems are constantly adapting to whatever microorganisms we encounter—which is why raw honey, one of the most adaptogenic foods on the planet, produced by bees, one of the most adaptogenic beings on the planet, is so important for supporting immunity. Honey in its raw form is a secret weapon against infectious illness.
MEDICAL MEDIUM
I usually get raw honey from the Farmer’s Markets in summers and from local bee farmer’s when I’m in Wisconsin. I linked a raw honey in the ingredients below if you don’t have access to a local bee farmer though.
How To Make Sweet Cinnamon Ginger Tea:
This tea is easy to make. It does need to simmer a long time, but I think it adds to the ritual of making it too. Thankfully it makes plenty and you can store the remainder in the fridge once it cools. Just reheat a serving on the stovetop come time. You can also drink it cold which is how it is traditionally served in Korean restaurants and it is called Sujeonggwa. They also add dried persimmon in the end to give it a fruitier flavor. If you do want it cold, make it a day in advance and refrigerate it overnight once it cools down. Add the honey to the entire mixture before refrigerating it if you choose to drink it cold. If you are drinking it hot, add the honey to each serving as you drink it. Besides sweetening the tea, honey really enhances the flavor.
Ingredients
- 2 large or 3 small Organic Cinnamon Sticks
- 2 inch fresh ginger, peeled and cut into thin tiny strips
- 8 cups water
- raw honey, to taste (I use about 1 tsp per 8-10 oz)
Instructions
- Peel and cut the ginger into thin tiny strips (shown in picture below).
- Add 8 cups of water, the ginger, and cinnamon sticks to a pot on the stove.
- Bring to a boil for a few minutes and then reduce heat to a simmer. Cover the pot with a good simmer for 1 hour until the tea is reddish in color. You can let it simmer longer if you wish for an even stronger taste.
- Strain out the cinnamon, ginger, and any pieces that may have flaked off from the cinnamon.
- Pour into a cup of your choice and stir in the raw honey. Enjoy!
Ceylon VS. Cassia Cinnamon
Cassia cinnamon is usually just labeled cinnamon and is less expensive compared to Ceylon. Ceylon cinnamon is a lighter tan-brown color as opposed to Cassia which has a darker reddish-brown color. Ceylon has less of a harsh aroma than that of Cassia. It’s also less spicy and sweeter than Cassia. The biggest importance of the two though is that Cassia cinnamon has a higher concentration of the chemical coumarin. Although it’s said to be fine in small amounts, if you use a lot of cinnamon, I would opt for Ceylon cinnamon. I use this ground Ceylon cinnamon almost every day in my oatmeal and/or teas.
I did use regular Cassia cinnamon sticks when making this tea and it tasted great. It was a little less sweet than my restaurant tea which used Ceylon cinnamon, but with a bit more honey, I thought it was perfect. With this said, because I plan to make this often and probably drink a larger portion at a time, I’ll choose Ceylon cinnamon sticks going forward.
Note: If you use Cassia cinnamon sticks, you’ll probably want a bit more honey than the Ceylon cinnamon sticks.
Reusing the same cinnamon and ginger
It may seem like you should be able to repeat the process with the same cinnamon and ginger and just use less water, but I have tried it. Although it did eventually get to the reddish color, it tasted very watered down, even with using 4 cups of water. If you don’t like to waste anything like myself, I would just let your first batch sit a little longer on the stove. This way you’ll really be getting everything out of the cinnamon and ginger. Otherwise you could always add the ginger and cinnamon sticks to a mulling spice on the stove.
I am going to aim to make a batch of this weekly this winter as it’s such a warming drink (I drink it hot). It just feels like you’re doing something really good for yourself when you’re drinking it. I hope you make and enjoy it as much as I do.🖤
Comment below if you make it or tag me @herhealthystyle if you post this tea to your social media. It makes me so happy to hear and see you enjoying the recipes!
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So grateful you are following along! xx Riane
Immune Boosting Sweet Cinnamon Ginger Tea
Ingredients
- 2 large or 3 small Organic Cinnamon Sticks
- 2 inch fresh ginger peeled and cut into thin tiny strips
- 8 cups water
- raw honey to taste (I use about 1 tsp per 8-10 oz)
Instructions
- Peel and cut the ginger into thin tiny strips.
- Add 8 cups of water, the ginger, and cinnamon sticks to a pot on the stove.
- Bring to a boil for a few minutes and then reduce heat to a simmer. Cover the pot with a good simmer for 1 hour until the tea is reddish in color. You can let it simmer longer if you wish for an even stronger taste.
- Strain out the cinnamon, ginger, and any pieces that may have flaked off from the cinnamon.
- Pour into a cup of your choice and stir in the raw honey. Enjoy!
Notes
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