Fresh Ginger Tea
Learn how to make fresh ginger tea (plus variations!) with this simple recipe. Ginger tea is warming, relaxing and soothing for upset stomachs.
Updated by Kathryne Taylor on August 29, 2024
Ever had real, fresh ginger tea? It’s soothing and invigorating at the same time. Ginger tea has been consumed for centuries, and yet it has only recently crossed my radar. I love it!
I’ve been drinking ginger tea because I enjoy fresh ginger flavor, but it has a lot more going for it than flavor alone.
Ginger tea is a lovely, lightly spicy drink for warming up on cold days. It’s a light, alcohol-free alternative to a night cap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?).
All in all, fresh ginger tea recipe is an excellent drink to keep in your repertoire this winter. Ready to make some?
Uses for Ginger Tea
Ginger tea is a warming drink for cool weather. It’s a nice morning or afternoon pick-me-up, yet also a relaxing evening sipper. If you’re in the mood for a seasonal drink that isn’t heavy like hot chocolate can be, try ginger tea!
Ginger tea is a non-alcoholic, non-caffeinated, and virtually calorie-free drink (unless you add a sweetener). So, it’s a great option if you’re cutting back on any of the above.
Ginger tea aids digestion, helps soothe upset stomachs, and can reduce nausea. It might offer some relief to women with morning sickness as well. According to registered dietitian Lily Nichols (affiliate link), “Ginger is the most well-studied herb used during pregnancy, and has been proven effective in the treatment of nausea and vomiting. Ginger has been used for centuries to reduce nausea and is the only herb that is almost universally considered safe by conventional standards… ginger ale or ginger sodas usually don’t have enough actual ginger to be effective.”
Please remember that I am not a doctor. Consult a doctor if you have concerns about ginger tea.
How to Make Ginger Tea
I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it:
- Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on about using about a one-inch piece of ginger per cup of tea.
- In a saucepan, combine the ginger with fresh water (use one cup of water per serving).
- Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer.
- Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes.
- Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of honey or maple syrup, which will temper the fiery ginger flavor.
Ginger Tea Variations
Want to change up your plain ginger tea? Here are a few easy variations.
Ginger-Cinnamon Tea
For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer.
Ginger-Turmeric Tea
Turmeric offers additional anti-inflammatory benefits, plus a fun orangey hue and extra-spicy, intriguing flavor. Treat fresh turmeric the same way that you treat fresh ginger—cut it into thin slices, and add it to your ginger and water mixture.
Ginger-Mint Tea
Fresh mint lends a cooling component, which helps balance the warmth of fresh ginger. Add a few sprigs of fresh mint to your mixture before bringing it to a simmer.
Ginger Hot Toddy
Now we’re talking. Add fresh ginger to the water when you make my hot toddy recipe.
Please let me know how your tea turns out in the comments! I’m looking forward to hearing how you serve it.
Craving more warming drinks?
Or for a refreshing cold drink, try cold-brew iced tea.
Watch How to Make Ginger Tea
Fresh Ginger Tea
Learn how to make fresh ginger tea at home! It’s so easy to make with this simple recipe. Ginger tea is warming, relaxing and soothing for upset stomachs. Recipe yields 1 cup; multiply as necessary.
Ingredients
- 1-inch chunk of fresh ginger (no need to peel), sliced into pieces no wider than ¼-inch
- 1 cup water
- Optional flavorings (choose just one): 1 cinnamon stick, 1-inch piece of fresh turmeric (cut into thin slices, same as the ginger), or several sprigs of fresh mint
- Optional add-ins: 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste
Instructions
- Combine the sliced ginger and water in a saucepan over high heat. If you’re adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).
- Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
- If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot.
Notes
Make it vegan: Be sure to use maple syrup, not honey.
Prepare in advance: Multiply the recipe as desired to make a big batch. Let leftovers cool to room temperature, then cover and refrigerate for up to 4 days. Drink chilled or reheat for hot tea.
Leftover ginger? You can freeze ginger for future use. If you intend to use the ginger for tea later on, you might as well cut it into thin slices before freezing. Otherwise, freeze it whole for greater versatility.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Over the holidays, I was fortunate to have visited a tea and coffee shop that offered fresh ginger tea with lemon and honey. It was so good! I am trying to recreate that lovely cup of tea and found your recipe. It is a great starter for the cup of tea I am trying to recreate. Thank you!
You’re welcome, CJ!
I started making this during a detox early last year, and my husband and I drink a large pot of it almost every day since. I use ginger root, turmeric root (4 part ginger to 1 part turmeric), fresh mint leaves, cinnamon sticks, a peeled lemon, peppercorns, and mint extract. If you put them in Disposable Drawstring Tea Filter Bags, then no sieve is needed. I would never have made it through my Whole30s and Dry January without it. Thank you!
Thank you for sharing!
Thank you for sharing
I’m nursing a sore throat and decided to try some real ginger root and lemon. Glad I came across your recipe where you added additional natural resources. Very soothing.
A cup of water that simmers for 5 minutes will measure well under a cup at the end. Shouldn’t one allow for “shrinkage” when boiling water?
Hi James, I was thinking the same thing. I guess we will just have to experiment since nobody answered your question.
I made 8oz of this ginger tea recipe for my wife an hour ago, to help soothe an upset stomach. I covered the pot to bring to a boil and turned it down low for five minutes. I measured it again as I strained it, and it yielded 7oz of tea. A squeeze of lemon was a good idea. This was so easy, I’ll do it again.
I agree with you Jim, if you’re a fresh ginger tea drinker like myself one cup even two just isn’t enough most days.The best thing is that whatever is leftover can be saved for later, I either reheat or pour over crushed ice.
Personally, when I brew my ginger tea, as the water is heating up to boil, I slice up my ginger and then place the ginger directly in my mug. I then pour the boiling water in the mug and let it brew there. It comes out great a few minutes later with no sweetener…so fast and easy and if I want more I just add more boiling water. The ginger lasts a long time easily making several mugs worth with no worries about “shrinkage”.
I’ve been cooking for 50 years now and I always read several recipes before I throw my two cents into enhancing the final chosen recipe I’ve decided to go with. Whenever anything has to boil or simmer I always add extra water so I end up with the required amount the recipe calls for.
This is the first time I have tried or made ginger tea and it is so delicious. Thankyou Kate for sharing your recipes, I will be trying lots of them, probably all of them because they sound so good.
That’s great, Linda!
Hey Kate! Thanks for sharing.
Did you ever try breaking the ginger before boiling it? I usually smash the ginger with the flat side of a strong knife or with a strong wooden spatula until it’s body splits open. When the ginger body is broken it’ll give a richer flavor, also letting it boil/simmer a bit longer will truly give you that ginger punch
Greetings from Thailand
Thank you for the tip! I will have to try that out.
I was thinking about using a blender to puree the ginger in water, simmering it and then straining it. I like it very strong.
I have done that. Be sure to use the water you wish to brew the tea to rinse the blender.
I know I’m going to love this recipe and am getting ready to make a pot, yes, a whole pot, in a few minutes. My only wish is that there were something I could use the ginger pieces in after the tea is brewed. Cookies, maybe?
If you peel and slice the ginger pieces instead of crush them, after you are done making tea with them you can coat them in sugar, dry them and you have tasty ginger chips that are very good for upset stomachs.
How do you dry them please?
I took her to mean, just let them dry. Not sure though. I’ll try it tonight.
I love Ginger tea with a little bit of Honey, but I think the best way to make, and I have being doing it for years it to peel your ginger, grate it finely, then place it into a coffee plunger, I prefer the glass ones and pour freshly boiled water over it and let stand for 5 minutes. Then plunge it, pour and enjoy. Add honey if need be.
Drinking ginger tea provide relief from motion sickness and also relief pain and inflammation.
This is definitely an easy way to make the tea. I would suggest that if you’re making only one cup for yourself that you add a little more than a cup, because after simmering 1 cup for 5 minutes, you lose about half the amount of water. I suggest rimming your glass with the lemon :) it adds a nice little touch.
Thank you for sharing your feedback, Shalleigh!
It’s 4 am and I’m fighting morning sickness with this tea before going to see my patients and this has been so yummy and so helpful!!
Hi i love your site! I refer to it all the time :) . Regarding ginger tea variation using a cinnamon stick, do u add it before u boil the water with the ginger? Also, do I cover the pot? (Clueless in the kitchen!)
Hi! For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer. No need to cover the pot.
I cover the pot so that I lose less water.
I love ginger tea! I grate a thumb length piece of ginger into 12 oz of water along with a stick of Ceylon cinnamon. I boil for 10 minutes, remove from heat and add 2 green tea bags for 3 minutes. Remove tea bags and cinnamon stick, squeeze 1/4 lemon into it and enjoy! I drink everything in it! All the little bits of ginger! Sometimes, in the afternoon, I’ll make another one and add honey to it for a little sweet treat!
Sounds delicious. I will be trying it this way!
Was great! Here’s how I prepare mine. Firstly, I light blend the finely chopped, washed and peeled ginger. Then, I boil my water, pour the blended ginger into a sieve and then pour the hot water over it and serve
I’ve been making ginger tea for years but I’m now happy to learn from you that it doesn’t need to be peeled. Turmeric adds nutrition but not great flavor. Now even green and black tea give me reflux so back to ginger. Good health to you!
Ginger coffee is one of the best drink I ever had
I love this recipe! I enjoy it hot, or cold with turmeric and a slice of orange. xo
How long can this keep in the fridge?
Hi Tina, see the notes :) Multiply the recipe as desired to make a big batch. Let leftovers cool to room temperature, then cover and refrigerate for up to 4 days. Drink chilled or reheat for hot tea.
I have a spice grinder – I grind my ginger and add boiled water from the kettle – I think this way is easier and gets more out of the ginger since it is cut finer. I put the ginger in a jug and pour the kettle water into the spice grinder to help clean out the rest of the ginger into the jug then let it steep a few mins then pour it into a mug through a tea strainer. I push the ginger in the strainer with my fingers to get as much juice out of it as possible!
Thank you for making this page. It really helped me and I am really grateful!
You’re welcome, Alex! I appreciate your review.
Made these for chicken noodle soup… I will attempt to roll them much thinner than 1/4″ and cut them as thin as spaghetti next time.
Love this! Really helps my gastritis symptoms.
Would love to know where you got your teacups!?
I tried commercial ginger Beer ( I know this is about tea but,) the commercial stuff was either to sweet or had residual alcohol in it. I am going to try the ginger tea tomorrow. Got a nice big ginger root to slice up. And, the root looks very cool too! Thank You!
Can make a large batch of ginger tea and put it in the fridge?
You can try it. I prefer it best right away.
Simple and delicious. I didn’t need to add any sweetener. The cinnamon stick added a hint of it. Thank you for this recipe!
Great to hear, Pamela! I appreciate your review.
I bought fresh organic ginger and sliced a 2 inch piece, used 2 organic peppermint tea bags, a couple slices of lemon and 1 heaping tablespoon of manuka honey. Mixed all into a pot with 2 1/2 cups water and let steep for 5-6 minutes. Strained and served. Delicious
Really good!! Not a ginger fan but have had really bad morning sickness and I keep seeing suggestions to have ginger/ginger tea. This will now be my go to and I love how easy it is. Thank you Kate!
Thank you for sharing, Megan!
I put sliced ginger with one cup of water and simmered for 5 mins. Ended up with less than 3/4 cup of tea. What should I do?
Hi! It sounds like the water cooked off.
My son had stomach cramps so I made him ginger tea using your recipe and he felt immediate relief. Thanks for sharing recipes and article.
You’re welcome, Angie! I appreciate your review.
The ginger tea was perfect, thank you! It tastes great and is helping with a bout of indigestion. I made two batches and had one cup as is. The other cup I steeped a Chamomile + Lavender tea bag in it for a few minutes. Both were delicious.
I’m glad you were able to enjoy it, Jennifer! Thank you for your review.
I grate the ginger on a micro plane, add boiling water and let sit 5-10 minutes. Add honey and fresh lemon juice.
It’s delicious and I find it great when I have a cold
Thank you for sharing, Stacy! I’m glad you enjoy this recipe.
thank you for sharing your knowledge with others. blessings be upon you.
I was looking for a ginger tea recipe and came across your site. I made the tea adding only the slice of lemon. It was delicious and soothing. Thank you for sharing the tips on how to make a larger batch and how to freeze ginger for future use. Very helpful!
You’re welcome, Karen! Thank you for your review.
I’m curious. Once I’ve made tea, can I use the same ginger bits for another cup?
I find it is best one time. Let me know if you try it!
Made this with my home grown mint. Its better than the crystalized version i was buying
Thank you so much.
I love the test of my tea ☕
Been making ginger tea for a short time. I came across your recipe and wow the cinnamon stick adds so much! I also added about 1/4 C more water for what will boil away, 1t honey and 1t lemon juice.
Kathy from KY
Hi Kate, I’ve had IBS for many years but it’s been largely under control. 10 days ago I had one of the worst attacks I’ve ever had. Even until yesterday my tummy was churning and feeling very bruised. Having heard that ginger tea was good for stomach upsets I looked for a recipe and found yours. I had 2 cups yesterday and am just drinking my second one of today. What a difference!! I have a fresh lemon slice and teaspoon of honey in each cup and I’m feeling SO much better. So thanks for sharing this and if anyone doubts the efficacy, all I can say is “try it!” It also tastes lovely too.
can I:make a QUART AT A TIME THEN PUT IN FRIG AND HEAT AS NEEDED SOUNDS GREAT
I don’t see an amount for the ginger in your recipe.
Hi Mary, it’s the first ingredient. I hope you enjoy it!
Just started fresh ginger root in a cup of tea. Clean, grate and put in boiling water with honey and let stand for 5 minutes or so then strain.
Per cup ginger recipe: your description of how much Ginger to use is entirely too vague. Give specific sizes for pieces of ginger, like 1/4 in thick by 1 in.
I make my ginger herbal tea (along with turmeric and honeybush tea) two quarts at a time.
I use about a 2 inch long by inch 1/2 thick ginger root cut as finally as possible.
I am in love. I make this drink is so good.❤️❤️❤️❤️❤️
Thank you for your review, Angel.
I just made some and mixed in a little calamansi juice. It’s perfect.
Great to hear you loved it, Ron.
This drink is a delightful symphony of flavors, perfectly balanced and incredibly refreshing and healthy.Sipping on it feels like a tasteful escape.
The cup of water you use. How big is that cup?
I, too, found the description of how much ginger to use very lacking. Are we talking about a 1 inch piece about a pinkie finger in diameter or more like a piece the diameter of a quarter? An approximate weight would be better.
Hi Okiebird, sorry to hear that. It is a standard way to refer for ingredients. But then I also use preparation images to better explain. You can always reference those in the blog post to help.
Hi Kate, I love ginger and will be trying your recipe.
I also wanted to point out a typo/error in step 1. I will surround both occourances with brackets:
Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on [about] using [about] a one-inch piece of ginger per cup of tea
Cheers,
John
Do you have to boil the ginger to make tea? I’m not a fan of hot tea. Can you slice it and put it in a fruit tea and let it sit in the fridge?
Hi Sheila! That would probably work if the mixture rests for at least 4 hours. Or, you can make the tea as described and let it chill in the refrigerator.
That is one happy dog you have there. Added more techniques and flavoring ideas to my evening ginger tea time.