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Ginger Orange Tea

November 1, 2011

I’m back! So sorry for the recipe drought the past few weeks. October is always a crazy busy month in our house and this year was no exception. It’s a good busy though. We enjoyed the company of distant friends, my little brother got married (still kind of blowing my mind), and then we took a trip to New York.

New York was gorgeous. Positively glowing with fall colors.

Taughannock in Autumn Colorswatkins glen

We spent our days hiking to plunging, splashing, cascading waterfalls and the evenings dining on the culinary gems of the Finger Lakes region. We ate so much good food – wines, cheeses, waffles with peanut butter and banana, brie stuffed French toast, and more. But my favorite meal of them all was at the place I least expected: Moosewood. Don’t get me wrong – I had heard Moosewood has excellent food, but I had also heard that they were all about healthy, natural, vegetarian foods. I’m not opposed to any of those things. They just aren’t really words that get my mouth watering in anticipation, you know? However, the hype intrigued me so I decided we should check it out anyway.

I am so glad we did. I loved everything I ate that night, from the tea to the roasted dumpling squash. In fact, I loved it so much I asked for the recipes right then and there and then bought two of their cookbooks as soon as I got home. Who knew vegetables could taste so fantastic?


The tea. Wow. That chilly night there were several really good sounding drinks on the menu but when my husband noticed the ginger tea, I just had to have it. It was sweet and citrus-y with a warm, slightly spicy finish from the ginger. At the first sip I immediately I knew I would need the recipe to make at home again and again.

Once we got back home to Virginia, I thought I would have a few more weeks before the weather really cooled enough to try making ginger tea. I mean, it was still nearly 70 degrees during the day.

And then it snowed. Wait, what?

I'm dreaming of a white... Halloween???

Yeah, that happened. Snow. In Virginia. In October. The only way I was going to get through this was with some ginger tea.

To my delight, Moosewood’s Ginger Orange Tea is utterly simple to make and takes only slightly longer than steeping a regular tea bag. This tea is packed with vitamin C and flavor, making it perfect for whenever you’re feeling under the weather. It can be served chilled over ice, which mellows the flavors some, but I prefer to enjoy it piping hot next to a window with a view on a snowy day.


Ginger Orange Tea

Adapted from The Moosewood Restaurant Cooking for Health Cookbook
Serves 4

Fresh ginger can be found in the produce section of most grocery stores. While fresh squeezed orange juice is ideal, I took the lazy way out and used store bought, not from concentrate, 100% orange juice. After some experimenting, I discovered ginger is best grated with the large holes of a box grater, but a microplane zester can be used in a pinch.


2 heaping tablespoons peeled and grated fresh ginger
2 cups water
2 cups fresh orange juice
1 tablespoon lemon juice
1-2 tablespoons honey, to taste


Place water and grated ginger in a medium saucepan and bring to a boil. Remove from heat. Steep for at least 5 minutes. Strain tea with a fine mesh strainer, pressing on the ginger with the back of a spoon to squeeze out all the liquid. Return tea to pot. Stir in orange juice, lemon juice, and honey. Reheat to serve warm, or chill to serve over ice.

  1. Jaan permalink
    November 1, 2011 9:07 am

    OH MY! I can’t wait to make this tea. I love fresh ginger as it is required in many of my recipes, but had never thought of making it with fresh O.J. Thanks for passing on the recipe, as this will be a nice change from my daily green tea.

  2. November 1, 2011 9:11 am

    I am loving these photos. We live in NJ and are about 45 minutes from the finger lakes. We visited for Oktoberfest but missed the Fall colors. Looks like you had great timing!

  3. November 1, 2011 11:34 am

    perfect for cold weather ….the waterfall images are gorgeous.

  4. November 1, 2011 11:45 am

    Sounds like a great trip, and you took BE-YEWTIFUL pictures! Wow. Plus, brie-stuffed French toast? Sounds like I need to take the exact same trip. =) I plan on making this tea soon–it sounds perfect!

  5. November 1, 2011 1:01 pm

    As soon as I saw your opening photos, I knew that you had to have been near Ithaca. I live about half an hour away, and simply love all of the gorgeous gorges. It sounds as though you enjoyed your visit!

  6. November 1, 2011 3:07 pm

    Oh those pictures are so gorgeous! The fall colours and waterfalls are breathtaking. We had a windy day a week after the leaves changed colour and they all blew away. :( It sounds like you had such great holiday. And that tea sounds amazing! I love tea and would never have thought of that combination. I’ll have to try it soon.

  7. November 1, 2011 11:05 pm

    What beautiful photos! It sounds as though you had a wonderful trip. This tea is something I would be happy to sip on any cold day.

  8. The Teenage Taste permalink
    November 5, 2011 6:43 pm

    Wow, those photos are beautiful! Glad you had a great trip!

  9. Angea permalink
    November 11, 2011 2:53 pm

    enjoyed some of this tea this morning! loved it. -found it on pinterest!

  10. peasepudding permalink
    November 14, 2011 4:31 pm

    The perfect winter warmer, I’ll keep this one for next year as we are moving into spring here in NZ

  11. November 21, 2011 8:05 pm

    According to the photos, it looks like you were right by my husband’s hometown!

    That picture, the one with the snow on the leaves, is stunning.

  12. simplystated4us permalink
    December 2, 2011 2:28 pm

    Reblogged this on simplystated4us.

  13. Michelle permalink
    January 1, 2012 8:11 pm

    I’ve made this a couple of times and absolutely love it! Both as you’ve written here AND adding in a few tea bags for a little extra “oomph” – yummy! :)

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