Ginger Orange Tea
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.
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?
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
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.