‘All that’s good is found in Ginger’, according to an old Indian Proverb, and this is especially true  during autumn and winter ‘cold and flue season’. Ginger claims a myriad of healing benefits one of which is its  anti viral  properties.   It is also revered for its  anti inflammatory ‘gingerols, which reputedly help to  sooth stiff and sore joints. Ginger gently warms and calms, yet is at the same time energising.  These two simple hot ginger infusions  are perfect winter warmers. The first, Thai Ginger Tea, is gentle and calming, the second, ‘Ginger Coffee’, is  punchy and invigorating.  Both are easy to prepare, and you can make enough to last the entire day.

 

Thai Ginger Tea

Ginger tea was the hospitality offering everywhere I went in Thailand. Like the Thai people themselves it is sweet, gentle and calming.  

 

Ingredients:

Makes 1 litre

1 root of tender fresh ginger, wiped clean – you will need 4-6 2cm slices

Runny honey of your choice

1 litre water

Method:

Slice 4-6, 2cm pieces of fresh ginger, skin included and boil for 5 minutes, in 1 litre of water. Sweeten with honey and steep five minutes more. Strain into a favourite cup, relax and let your inner smile glow

 

Ginger ‘Coffee’

I call this preparation Ginger coffee by dint of the fact that it is more pungent than Thai Ginger tea and I make it in a café tier.

Ingredients:

Makes one large café tier that can be topped up several times with water.

6cm piece of thick fresh ginger root, wiped clean

boiling water.

1 5-6ooml café tier

Method:

Coarsely grate the ginger skin and all, reserving  any juice as well and put into the base of a café tier.

Fill with boiling water as you would for coffee making. stir well a few times in each direction and then let the ginger infuse for a few minutes before plunging. Drink fresh or diluted with additional hot water.   You can reuse the grated ginger a couple of times before the flavour fades.