freemotion
Food Guru
I don't know where I've posted this before, but here is what I like the best....I make a strong infusion of ginger and spices and strain it into a couple of bottles and store it in the fridge. Then I use this strong stuff to flavor my hot black tea, iced tea, and kombucha.
Here is how I make it:
Put a cut up hunk of ginger in the food processor and chop until the texture of damp sawdust. Don't bother peeling it, just scrub it. Use a piece about the size of your palm (minus fingers and thumb.) You can also slice it very thin and then into matchsticks. The finer the grind, the stronger the flavor.
Meanwhile, bring two quarts of filtered water to a boil, add 4 inches of cinnamon bark, 8-10 whole allspice seeds, half a broken whole nutmeg, and a cardamom pod if you have one. Turn it down to simmer, adding the ginger. Simmer, covered, half an hour. Leave covered and let cool for several hours or overnight, don't lift the lid, as it is sterile.
Strain into two quart bottles, squeezing the ginger gently. Store in the fridge.
To use, I put 3 oz of this ginger-chai, 3 oz of kombucha, half a droper or one packet of stevia, and 10-12 oz water for a refreshing drink, great to sip or chug-a-lug on a hot day.
For black tea, I use 1 part chai to 3 parts water to make my black tea. Serve hot or iced.
This is absolutely delicious, and my fridge is rarely missing a bottle or two of this.
Here is how I make it:
Put a cut up hunk of ginger in the food processor and chop until the texture of damp sawdust. Don't bother peeling it, just scrub it. Use a piece about the size of your palm (minus fingers and thumb.) You can also slice it very thin and then into matchsticks. The finer the grind, the stronger the flavor.
Meanwhile, bring two quarts of filtered water to a boil, add 4 inches of cinnamon bark, 8-10 whole allspice seeds, half a broken whole nutmeg, and a cardamom pod if you have one. Turn it down to simmer, adding the ginger. Simmer, covered, half an hour. Leave covered and let cool for several hours or overnight, don't lift the lid, as it is sterile.
Strain into two quart bottles, squeezing the ginger gently. Store in the fridge.
To use, I put 3 oz of this ginger-chai, 3 oz of kombucha, half a droper or one packet of stevia, and 10-12 oz water for a refreshing drink, great to sip or chug-a-lug on a hot day.
For black tea, I use 1 part chai to 3 parts water to make my black tea. Serve hot or iced.
This is absolutely delicious, and my fridge is rarely missing a bottle or two of this.
Welcome to the dark side!!!!
He got some bad info once. 
He's fine with most of the stuff I'm into so I'm not pushing him on one thing. So far.
)
