Wednesday, January 11, 2012

Ginger Tea with Lemon Verbena and Honey

We're pretty sure this tea is magic. It keeps colds at bay if you're well and calms even the most tenacious lingering cough if you're not, resets a lost voice after a long first week of lecturing, helps hangovers, warms thoughts and fingertips, and cures winter blues in a heartbeat.

Plus, it's delicious.

A few slices fresh ginger
10-15 dried lemon verbena leaves (or sub about twice as many fresh)
1 2-inch sprig fresh thyme
1 tsp honey

Add about 4 cups boiling water, brew for at least 8 minutes, and enjoy. (You can try a sip after about 5, if you'd like, and adjust any and all ingredients to taste. I didn't quite get the point of homemade tea until we started blending things like this. Even tea skeptics seem to like it.)

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