Indonesian Spiced Ginger Tea

Ingredients

4” knob of ginger - skin on if organic

2 - 4” pieces of lemongrass

2 whole star anise

1 large stick of Ceylon cinnamon stick

3 whole cloves

4-6 peppercorns

Lime

Palm sugar (or honey)

Directions

Prep the Aromatics: Use the back of a knife or a heavy pot to "smash" the ginger and lemongrass. This breaks the fibers and releases the essential oils.

The Simmer: Place the ginger, lemongrass, star anise, and cinnamon stick into a pot with the (4-5C) water.

Boil & Steep: Bring to a boil, then immediately reduce heat to low. Simmer for 15–20 minutes covered. The water should turn a deep golden-amber color.

Sweeten: Stir in your honey or palm sugar while the liquid is hot so it dissolves completely.

Strain and Serve: Pour through a fine-mesh strainer into mugs.

Pro Tip: For a more "Thai" experience, serve it with a slice of lime. The acidity cuts through the intensity of the star anise and makes the ginger "pop.

Notes

Inspired by Sumatera in Steamboat