ACV Honey Ginger Tea
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Thin coins of ginger and a cinnamon stick steep in steaming, not boiling, water for five minutes, until the liquid turns a light amber.
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The apple cider vinegar waits until the tea has cooled below 60°C, and honey is stirred in last. A pinch of gochugaru, Korean chili powder, adds a second kind of heat, different from the ginger's.
Ingredients
Instructions
- 1
Peel the fresh ginger thinly and cut it into 4 slim slices.
Aim for broad cut surfaces so the ginger releases aroma quickly without needing a long steeping time.
- 2
Add the ginger slices and 1 cinnamon stick to 400 ml of warm water.
Avoid boiling water; the liquid should be warm and lightly steaming, not aggressively hot.
- 3
Steep for about 5 minutes, until the aroma rises and the water turns lightly amber.
If the ginger or cinnamon smells too strong, remove them 1 minute earlier.
- 4
Let the liquid cool below 60 degrees C, then add 2 tablespoons of apple cider vinegar.
Do not add it while the water is very hot, and stir evenly.
- 5
Add 1 tablespoon of honey and stir slowly so it does not settle on the bottom.
Sweep the spoon around the edges to distribute sweetness evenly.
- 6
If using the red pepper flakes, add only one pinch and stir again.
Drink slowly while the ginger and cinnamon aromas remain warm.
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