Spiced Green Tea

May 15, 2017 by Nicole Collins

Happy Monday!

That kinda seems like an oxymoron doesn't it...

Anyways, how was your Mother's Day? Any fun celebrations? Any fun gifts? Any delicious brunches?

My poor mama was sick sick sick! She started feeling icky on Thursday, and it progressed from there. It was mostly congestion in her chest, but she just sounded awful. Every year, I order the same meal for her for Mother's Day: Sour Beef and Dumplings from Silver Spring Mining Company, and she didn't even want that. I felt so bad for her!

I wanted to whatever I could to make my mama feel better, so I made her some of this magical tea. I'm telling you, this stuff is the cure to EVERYTHING!

We've been having some crazy weather here in Baltimore...like nutso. We went from 90 degree weather in April to 50 degree weather in May. Spring, if you're reading this, please come back to Baltimore! I have a feeling this weather has something to do with my mom's sickness. Rude!

Anyway, because of the yucky weather, I'd been craving some of this tea too. So, I made a nice big batch of it for my mom and I to split.

This tea is my go to for everything. If I feel a scratch in my throat...this tea. If I feel like I'm bloating from eating like I have the world's highest metabolism (which I don't)...this tea. If I need something to warm my soul...this tea. If I'm having brunch...this tea.

I used to think it was placebo effect or something, but there's just something about this tea that always makes me feel better. I mean, I'm not a nutritionist or anything, but I know there is a lot of stuff in this tea that's good for you. Based on a little research, I'm deciding that this is, for real, a cure all blend!

We start with ginger. Ginger is a superfood known for it's medicinal properties including helping with digestion, nausea, the common cold, and joint pain. Check! Next, we have cinnamon. This is another superfood that is known for being high in antioxidants and having anti-inflammatory properties. Check! Next up, lemon peel which supplies us with some Vitamin C. Check! Then we have cloves. Cloves are known for being a good source of vitamins and minerals, helping with digestion, being high in antioxidants, and having anti-inflammatory properties. Check! And finally, allspice is known for eliminating digestive issues, helping with bloating and cramping, and eliminating inflammation. Check, Check, CHECK!

So, besides this tea being absolutely incredible, now I know that it truly is making me feel better! Even after mama had a glass, I swear it sounded like her throat had opened up a little. The tea is so easy to make too. It just takes a little patience. We have to let the spices slowly brew in the water so we can get all the yummy flavor out before we add it to the tea bag, but it is definitely worth the wait. And, the good news is that this recipe is easily doubled. AND the spices can be reused to make a few more batches. So that's a lot of pieces of good news!

I'm going to go on a limb and say that good health is the best gift that I could've given my mother this year! Though, she certainly didn't turn her nose up at the new Vera Bradley purse or Fitbit watch bands she got!

So, go make this tea asap; cleanse your mind, body, and soul; and let's drink!

Spiced Green Tea

Serves: 1 cup of tea Print

Ingredients:

  • 1 ¼ cups cold water

  • 1 inch knob of ginger (doesn't have to be peeled)

  • 1 inch x ½ inch strip of lemon peel

  • 4 allspice berries

  • 3 whole cloves

  • ½ cinnamon stick

  • 1 green tea teabag (I use decaf)

  • 1-2 tsp agave

Directions:

  1. Place water and spices in a small saucepan over medium high heat. Slowly let it come to a light simmer. Simmer for 6-7 minutes. Remove from heat.

  2. Place teabag in a glass. Using a small mesh strainer, strain liquid in to the glass. (Reserve the spices if you want to make another glass.) Allow the teabag to steep for 5 minutes. Remove the teabag. Sweeten with agave, to taste.

Recipe notes:

*The spices can be used up to 3 times with different pots of water. I'll usually make a couple batches and reserve it in the fridge. This is just as great cold as it is warm.

*This can easily be double by doubling the spices and using a family size teabag. This can still be reused up to 3 times, just switching out the teabag every time.

*I like to store ginger knobs and lemon peel slices in plastic baggies in the freezer. Then, I can whip up this tea with barely any prep!

*The ginger doesn't have to be peeled, because we strain out all of the solids anyway.

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