Ginger Tea with Nutmeg


In high school I used to lure my best friends Vanessa and Sara over to my house with promises of comforting foods and home baked sweets. An obsessive (if still amateur) cook by the age of 14, I was constantly making a mess of my mother's kitchen with one concoction after another. While my brother and father were the usual guinea pigs for these experiments, I occasionally bestowed the honor upon my friends.

"So do you want to come over? I made chili last night," I'd say as we stood in our perpetually drooping knee socks waiting for NJ Transit bus #163 to pick us up outside our school.

Though undoubtedly a tempting offer, the girls always hesitated because they knew that accepting could potentially mean having to take a second bus home afterwards if they could not find another ride. Sara rarely needed more than a promise that she could nap on my bed to accept. (Always a remarkably sleepy girl, we nicknamed her "the dormouse" after the mouse in Alice in Wonderland who was always falling asleep in strange places.)
Vanessa, however, sometimes needed a bit more coaxing. Fortunately, I quickly discovered the one thing that would always get a yes:

"I'll make you ginger tea with nutmeg..."

To this day, the promise of ginger tea is often enough to lure Vanessa from her apartment in Queens to mine in Harlem.


Ginger Tea with Nutmeg
I learned this recipe from my mother who used to make it for me whenever I was feeling sick. This spicy tea is easy to make, and because of the strength of the root, can last you up to two days as long as you keep adding fresh water to the pot. Ginger Tea is perfect for sharing with friends on a cold winter's night and is definitely worth the long trip home (even on public transportation).

Ingredients
1/2 cup thinly sliced or chopped fresh ginger. (No need to peel.)
5 cups of water
brown sugar or honey to taste
milk*
nutmeg

1. Combine the water and fresh ginger in a medium saucepan and bring to a boil. Reduce heat and allow to simmer for 20 to 45 minutes, being careful not to let the water evaporate. Note that the longer you simmer, the stronger and spicier the tea.

2. When the tea reaches your desired strength, remove from heat and strain into big mugs.
3. Sweeten each serving to taste, and pour in just enough milk to turn it white. Finish off with a dusting of freshly grated nutmeg and serve.


*If you would like to skip the milk, a squeeze of lemon mixed in with the honey will
serve to brighten the flavor.

6 comments:

  1. Yes! Please do! I would really love that...

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  2. oh.... but your bed is so comfortable ;) So excited you featured us!

    I do remember when Chef Alejandra came out of the "oven" .. (I know that was dorky) and started whipping up all these delicious meals out of nowhere. I remember thinking "where did this come from!" and quite pleasantly so. If I'm correct it all started back then around the time you helped your grandmother :)

    You can still get me over with the promise of a nap but a margarita is now just as tempting nowadays (I know you have that ice cream/smoothie maker there!). Thank God I hadn't tapped into that back then though ;)!

    love,

    Fiorella aka Sara

    ReplyDelete
  3. Hey Chicken

    Where is the "low-carb-low-call" section of your blogg?

    Have you not learned anything*****SIGH****
    ;-)
    X

    ReplyDelete
  4. Quite a sophisticated drink for schoolgirls! You were ahead of your time...

    ReplyDelete
  5. The ginger tea was my weakness, it was something about the burn on the throat and the odd urge to take another sip.. and feel the burn once more.

    Maybe there is something wrong with us.. haha! or something so right.

    Love the blog My Darling, and I cant wait for the next Ginger Tea session.

    beso.
    V.

    ReplyDelete

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