This is a simple, Dominican-style ginger tea with cinnamon recipe that can be enjoyed by anyone. Hits the spot on a cold day.
Cooler nights in the Dominican Republic during the months of December and January often call for ginger tea. Dominicans do not have “tea time” per se, usually preferring coffee espresso style in the morning and then again after lunch. Tea is enjoyed on those rare cool evenings before bedtime and as a remedy for colds and other ailments.
I use ginger almost daily when preparing Asian dishes. The root enhances the flavor and aroma of meat and vegetables. As an added bonus, ginger has many healing properties appreciated by many cultures. Cinnamon doesn’t fall far behind.
The fresh ginger is cut in generous pieces (as in the picture) that give your home-made tea a strong and hot ginger taste. The Ceylon style cinnamon sticks sold in Latin America are big and slightly sweeter, so they can be reused for an additional brewing.The Cassia style cinnamon sticks sold in the U.S. will do the trick for this recipe, although you may need to add new sticks if re-brewing. Play with the ingredients and portions to make a tea that works with your buds.
- ¼ medium size fresh ginger root
- 2 cinnamon sticks
- 4 cups of water
- sugar or honey to taste
- Clean and cut the ginger in round slices about ¼ of an inch thick.
- Put the ginger, the whole cinnamon sticks and the water in a medium size sauce pan.
- Bring to a boil on medium heat and simmer on medium low for 10-15 minutes.
- Serve as is or add your favorite sweetener.
- Enjoy while reading poetry at biteslife.com!