Fresh Ginger Tea

A knob of ginger, simmered — warming, settling, and about as simple as a drink gets

1–2 mugs · 2 min

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1–2 inches fresh ginger, sliced thin (no need to peel if clean)
2 cups water
honey, to taste · squeeze of lemon (optional)

What you need

1–2 inches fresh ginger, sliced thin (no need to peel if clean)

2 cups water

honey, to taste · squeeze of lemon (optional)

Slice thin. Cut the ginger into thin coins — more surface means more flavor. Smash them with the flat of a knife for an extra-hot brew.
Simmer, don't just steep. Bring the ginger and water to a boil, then simmer 5–10 min, lid on — 5 for gentle, 10+ for spicy and bracing.
Strain & finish. Strain into a mug; stir in honey and a squeeze of lemon.

Steps — tap one to keep your place

1. Slice thin. Cut the ginger into thin coins — more surface means more flavor. Smash them with the flat of a knife for an extra-hot brew.

2. Simmer, don't just steep. Bring the ginger and water to a boil, then simmer 5–10 min, lid on — 5 for gentle, 10+ for spicy and bracing.

3. Strain & finish. Strain into a mug; stir in honey and a squeeze of lemon.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.