This can be served hot or cold. Both ways it has a delightful, creamy flavor and the ginger is great for digestion.
Ingredients:
4 pieces fresh ginger -- peeled and 1/2" thick
6 jasmine tea bags
3 tbsp raw sugar -- or more to taste
1 lemon -- for zest
6 tbsp cream
Directions
1. Boil 6 c. water in a pan with lid or a tea pot. Reduce heat to simmer (lowest heat) while waiting.
2. Peel and cut fresh ginger. Use a hand held peeler to get larger slices of lemon zest (colored part of peel); then chop into smaller pieces on cutting board.
3. Simmer ginger, tea bags, sugar, and lemon zest in hot water for about 5 minutes with lid on.
4. Remove tea bags and lemon zest with a slotted spoon. For hot tea serve with 1 Tbsp. cream in each cup.
5. For iced tea, cool completely, fill glasses with ice and 1 Tbsp. cream, then pour in tea.
Solar Alternative: Put all ingredients except cream in a glass container and set in the sun for at least 8 hours. Heat in pan if drinking hot tea. Add cream before serving.
For information about ginger: http://www.umm.edu/altmed/articles/ginger-000246.htm
