I simply call this drink ‘ginger juice’. But it occurs to me that I'm a bad custodian of this recipe because I don't remember it's proper name. In my house it's just simply ginger juice, although that's not accurate (it's not a juice), nor is it very descriptive (there's more to it than simply ginger), but I'll stick with it. Ginger juice.
This isn't my recipe either. Like fire cider and chicken soup, it's just one of those remedies that have been around for a long, long time. Ginger juice is an old Ayurvedic remedy used as a tonic. Tonics are used traditionally for helping your system whenever you’re ‘feeling off’—you know, that vague but completely relatable feeling that we all experience from time to time. This recipe is super simple (you probably already have all of the ingredients on hand) but there is one simple trick to preparing the ginger for this drink that makes all the difference—make a ginger infusion first. It’s an extra step, bust so worthwhile for making this drink even more soothing for your system. The ginger infusion will last for ages in your fridge (such are the amazing preservative properties of ginger) and having it on hand makes it super simple to put this drink together when you need it.
3-4 inch piece of fresh ginger
To prepare the ginger infusion, first scrape off all of the skin from the ginger. I like to do this with a edge of a spoon to peel and scrape off the thin ginger skin. Its much easier than using a knife, and I feel like I waste less of the golden fleshy part of the ginger, which you’re after. The skin of the ginger has certain compounds in it that can be upsetting for sensitive stomachs, so it makes all the difference to take this extra step to remove it. Next, slice the naked ginger into thin slices and pop into a pot of gently simmering water. The amount of water here is not so important, but you want about 4 cups (maybe a bit more depending on the size of your pot). The idea is to simmer the water down to about half, then add more water to the same level you started with, letting it reduce by about half again. Strain off the ginger, and save the ginger infusion in mason jar in the fridge.
2 Tbsp. ginger infusion
1 Tbsp. honey
1 pinch cayenne pepper
Mix all of the ingredients together in a mug and add hot water (just off the boil). Stir to combine.
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Photos by Stacey Deering. Find Stacey on IG @stacey.deering