Ginger Infusion Recipe

A simple hot ginger infusion using fresh ginger and boiling water -- no caffeine, no sugar, just clean ginger flavor. Takes 15 minutes including steep time. Optional lemon and honey turn it into a complete warming drink.

Course Drinks, Herbal Tea, Wellness

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Prep Time 5

Steeping Time 10

Total Time 15

Servings 2 cups

Calories 15kcal

Author Zoe Tanaka

Cost $2

Equipment

1 Small teapot or mug
1 Fine mesh strainer

Ingredients

For the Ginger Infusion

1 inch fresh ginger root about 10g; sliced thin or grated
2 cups boiling water
1 tsp honey optional, to taste
1 squeeze fresh lemon juice optional; add after steeping

Instructions

Prepare the Infusion

Wash the ginger root. No need to peel for an infusion. Slice into thin rounds or grate roughly -- thin slices give a milder result, grating gives a more intense flavor in the same steep time.
Place the sliced or grated ginger in the bottom of a mug or teapot. Pour boiling water over the ginger. Cover the mug with a saucer or small plate immediately -- covering traps the volatile aromatic compounds and gives a more flavorful result.
Let steep covered for 8 to 10 minutes. Taste at 8 minutes -- if you want more intensity, steep for the full 10. Beyond 12 minutes the infusion turns slightly astringent.

Finish and Serve

Pour through a fine mesh strainer into a second mug. Press on the ginger to extract remaining liquid. Discard the spent ginger.
Stir in honey while the infusion is still hot -- it dissolves easily. Add a squeeze of fresh lemon after sweetening. Taste and adjust. Serve hot.
Let the infusion cool to room temperature, then refrigerate. Pour over ice when cold. Dilute 1:1 with cold water if the flavor is too intense.

Notes

Always cover the mug while steeping -- this is the single most impactful step for flavor.

Add lemon after steeping, not before -- citric acid added before reduces extraction.

Grated ginger produces a stronger infusion than sliced in the same time window. Start with sliced if you're sensitive to heat.