To make fresh ginger tea, simmer 5–10 g of thinly sliced or grated ginger root in 1 cup (240 ml) of water for 5 to 10 minutes, then strain into a mug. Use 15–20 g and cook it 15 to 20 minutes for a stronger, spicier cup. This ginger tea recipe makes a naturally caffeine-free herbal infusion (a tisane) with negligible calories when unsweetened, and it takes only about 10 minutes from root to mug. Add lemon, honey, mint, turmeric, or cinnamon to shape the flavor.
This ginger tea recipe is for anyone who wants a warm, low-sugar drink at home — whether you want to warm up on a cold day or simply enjoy its bright, peppery kick. Below you will find the exact ratios, steep-versus-simmer timing, six flavor variations, an Indian ginger milk tea (adrak chai) method, an iced version, and practical notes on strength and storage. It is one of the easiest tea recipes you can master.
Quick answer: how to make ginger tea
Ginger tea is made by steeping or simmering fresh ginger root in water and straining out the solids. The classic ratio for this recipe is 5 to 10 grams of fresh ginger per 1 cup (240 ml) of water, thinly sliced or grated. No scale? Use several thin slices cut from a ½- to 1-inch section, adjusting for how thick the root is.
Here is the whole recipe in four lines:
- Rinse and thinly slice or grate about 5–10 g of fresh ginger (a few thin slices).
- Bring 1 cup of water to a boil, then add the ginger.
- Steep off the heat 8 to 10 minutes for a milder cup, or simmer gently 5 to 20 minutes for a stronger one.
- Strain into a mug and finish with lemon or honey if you like.
That is the base recipe. Everything else on this page is about dialing in strength, flavor, and format so you can adapt the recipe to your taste.
What you need: ingredients & tools
This ginger tea recipe uses pantry basics. For one 8-ounce serving you need:
Ingredients
- Fresh ginger root — about 5 to 10 g per serving (a few thin slices, roughly a ½- to 1-inch section depending on thickness), sliced or grated.
- Water — 1 cup (240 ml) per serving.
- Optional add-ins — fresh lemon juice, honey or sugar, mint, turmeric, cinnamon, or a pinch of black pepper.
Tools
- A knife or a fine grater or microplane.
- A small pot or saucepan, or just a kettle and mug.
- A fine-mesh strainer.
Grating exposes more surface area than slicing, so grated root tends to brew stronger and a little faster. If you want a gentle drink, thin slices give you more control.
Step-by-step ginger tea recipe
This stovetop recipe gives you the most control over strength. It makes one generous serving.
Step 1 — Prep the ginger
Rinse the root well under running water. Slice it into thin coins or grate it. You do not need to peel it if the skin is clean and thin (more on peeling below).
Step 2 — Heat the water
Bring 1 cup of water to a gentle boil in a small pot. You want a steady rolling bubble, not a violent boil, so keep an eye on the heat.
Step 3 — Add the ginger and brew
Add the sliced or grated root, lower the heat, and simmer gently. Keep the pot covered to reduce the loss of volatile aromas during simmering.
Step 4 — Strain and serve
Pour the tea through a fine-mesh strainer into your mug. Add lemon, honey, or your chosen extras, and enjoy warm.
Prefer the no-pot route? Put the ginger in a mug, pour just-boiled water over it, cover with a saucer, and let it steep 8 to 10 minutes before straining. This version of the recipe is a touch milder but far easier to clean up.
Steep vs simmer: how strong do you want it?
The single biggest lever in this recipe is how long the ginger stays in hot water. Longer contact pulls out more of ginger's pungent compounds, so the drink gets spicier and more intense. More time on the heat means more punch.
| Cup you want | Ginger per serving | Method & time |
|---|---|---|
| Mild & soothing | 5 g (a few thin slices) | Steep off the heat 8–10 min |
| Medium | 8–10 g (sliced or grated) | Simmer 10–15 min, covered |
| Strong & spicy | 15–20 g (grated) | Simmer 15–20 min, covered |
One caveat: longer is not automatically better. Over-cooking a very large amount of ginger can turn the drink harsh or bitter, so taste as you go and stop when it suits you.
Fresh vs dried or ground ginger
You can build this recipe from fresh root, dried slices, or ground ginger powder — each gives a slightly different result.
Fresh ginger
Fresh root tastes brighter, juicier, and more lively. It is the most popular choice for homemade ginger tea and the one this recipe is built around.
Dried or ground ginger
Dried and powdered ginger taste warmer and more concentrated. If you are using ground ginger for this recipe, start with about ¼ to ½ teaspoon per serving, whisk it into just-boiled water, and let any sediment settle before sipping. Powder does not strain out the way root does, so keep the amount modest.
Ginger tea bags are the most convenient option of all — steep one bag per serving for 5 to 7 minutes. Dried and heated ginger has a warmer, more concentrated flavor profile than fresh root.
Should you peel the ginger?
You usually do not need to peel ginger for tea. If the root is fresh with thin, clean skin, just scrub it well and slice it as-is — the skin is edible and adds flavor. Peel only if the skin is thick, tough, wrinkled, or dirty. A spoon edge scrapes thin ginger skin off quickly if you prefer to remove it.
6 flavor variations
Once you have the base recipe down, these add-ins let you customize it. Add lemon and honey after straining; add spices during the simmer. Each one is a mini recipe of its own.
1. Lemon ginger tea
Stir 1 to 2 teaspoons of fresh lemon juice into your strained drink. The citrus brightens the ginger and adds a tangy edge. This is the most popular pairing — if you love it, our Lemon Ginger Tea blends do the work for you.
2. Honey ginger tea
Add honey to taste once the tea is off the heat (roughly 1 teaspoon adds about 21 calories; 1 tablespoon about 64 calories). Honey rounds out ginger's peppery bite.
3. Ginger turmeric tea
Add ¼ teaspoon of ground turmeric (or a few thin slices of fresh turmeric) to the pot, plus a pinch of black pepper — a pairing traditionally used together in many turmeric drinks. Browse Turmeric Tea for ready blends.
4. Ginger mint tea
Drop a few fresh mint leaves into the pot for the last 2 minutes of cooking, or add them to the mug before straining. Mint adds a cooling, refreshing lift.
5. Ginger cinnamon tea
Add a small cinnamon stick (or a pinch of ground cinnamon) to the pot for a warm, cozy, lightly sweet spice note.
6. Ginger tea with black pepper
A small pinch of freshly cracked black pepper deepens the warming, spicy character — a common touch in traditional preparations.
Ginger milk tea (adrak chai style)
Indian-style ginger tea, or adrak chai, cooks ginger together with black tea and milk for a creamy, warming drink. Here is a simple recipe for one:
- Simmer ½ cup water with 1 teaspoon grated ginger for 2 to 3 minutes.
- Add 1 teaspoon black tea leaves (or 1 tea bag) and simmer 1 minute more.
- Pour in ½ cup milk and bring back to a gentle simmer.
- Sweeten to taste, then strain into a cup.
Because this recipe uses black tea, it contains caffeine. The amount depends on how much tea you use and how long you brew it — this version uses just 1 teaspoon (or 1 bag) with a short simmer, so it tends to be on the lighter side. Milk changes the taste and volume but does not remove caffeine. Plain ginger tea, by contrast, has none.
Iced ginger tea recipe
For a refreshing cold recipe, make a stronger batch, then chill it.
- Simmer 30 to 40 g grated ginger in 2 cups of water for 15 minutes to make a strong concentrate — it will be diluted by the ice and cold water when you serve it.
- Strain, then cool it quickly — an ice bath or a shallow container helps — and refrigerate within about 2 hours (within 1 hour if your kitchen is above 90°F / 32°C).
- Pour over a glass of ice, add lemon and a little honey, and top with cold water to taste.
Store leftover ginger tea in a clean, covered container in the refrigerator at 40°F (4°C) or below and use it within about 3 to 4 days for best quality. If you have added milk, fresh fruit, or other perishable ingredients, follow the two-hour rule — one hour if the room is above 90°F (32°C).
How much ginger and how strong?
There is no single established daily limit for homemade ginger tea — the strength of a cup depends on how much ginger you use, how finely it is cut, and how long you brew it. A cup made with a few thin slices is gentle; one made with 15–20 g of grated root simmered for 20 minutes is much stronger. Start with one moderately brewed cup and adjust to taste.
Ginger is enjoyed as a food-based drink, and some people reach for it for comfort when their stomach feels unsettled — but it is best thought of as a comforting beverage, not a treatment. Larger or very strong amounts may cause heartburn, abdominal discomfort, diarrhea, or mouth irritation in some people, so let your own tolerance guide you.
A quick note on concentrated ginger
Most cautions people mention for ginger apply to concentrated products — dried extracts, capsules, and supplements — rather than an occasional cup of homemade tea. If you are pregnant, take anticoagulant or antiplatelet medication, have a gallbladder condition, or have surgery coming up, ask your healthcare professional before making strong ginger tea a regular habit or using concentrated ginger products, and do not change prescribed medication on your own. Ginger has been studied for pregnancy-related nausea, but regular use during pregnancy — especially supplements — is worth discussing with a clinician. This is general information, not medical advice.
Ginger tea, medications, and other ingredients
Ginger pairs well with most foods and flavors (avoid it, of course, if you are allergic or intolerant) — the main caution is not culinary combinations but regular use of concentrated ginger alongside medications or other herbal supplements. If you take prescription medication, it is worth checking with a clinician or pharmacist before making strong ginger tea or concentrated ginger products a daily habit, or before combining several concentrated herbal supplements at once. And if you are sensitive to caffeine, remember that adding green or black tea (for example, when making a milk tea) turns an otherwise caffeine-free drink into a caffeinated one.
Is it good to drink ginger tea every day?
Many people enjoy a daily cup with no issue. There is no single official daily limit for homemade ginger tea — keep it moderate and let your own tolerance guide you, since very large or very strong amounts are more likely to cause heartburn or mild digestive upset.
More ginger tea recipes to try
Ready to branch out? Once the base recipe feels easy, these related recipes are natural next steps:
- Cold-weather recipe — add lemon, honey, and a cinnamon stick for a comforting winter drink.
- Spiced recipe — combine ginger, turmeric, and black pepper for a golden, warming brew.
- Creamy recipe — the adrak chai milk tea above, for a richer cup.
- Summer recipe — the iced ginger tea concentrate over plenty of ice.
All of these recipes start from the same simple base, so once you have made it once, the variations take only minutes.
Explore Ginger & Herbal Tea Blends
No fresh root on hand? A quality blend gives you the same warming cup in minutes — no recipe required. Explore our curated collections:
Ginger Tea Lemon Ginger Tea Turmeric Tea Herbal Blends
Want help choosing? See our roundup of the best ginger teas, read more about ginger tea, or find out what ginger tea tastes like before you brew.
Frequently asked questions
What not to mix with ginger tea?
Ginger pairs well with most foods and flavors (avoid it, of course, if you are allergic or intolerant). The main caution is regular use of concentrated ginger alongside medications or other herbal supplements — if you take prescription medication, check with a clinician or pharmacist before making strong ginger tea a daily habit. Adding green or black tea, as in a milk tea, also introduces caffeine, which matters if you are sensitive to it.
Is it good to drink ginger tea every day?
Many people enjoy ginger tea daily without any problem. There is no single official daily limit for homemade ginger tea — keep it moderate and adjust to your own tolerance, since very large or very strong amounts are more likely to cause heartburn or mild digestive upset.
How do I make a milder, less spicy ginger tea?
Use less ginger and a shorter brew: a few thin slices (about 5 g) steeped off the heat for 8 to 10 minutes gives a gentle cup. Slicing rather than grating keeps it milder, and a little honey or lemon rounds out ginger's peppery edge.
Should I peel ginger for tea?
Usually not. If the skin is thin and clean, scrub the root and slice it unpeeled — the skin is edible and adds flavor. Peel only if the skin is thick, tough, or dirty; a spoon edge scrapes it off easily.
Does ginger tea have caffeine?
Plain ginger tea made only from ginger root and water is naturally caffeine-free, because it is a herbal tisane rather than true tea from the Camellia sinensis plant. It contains caffeine only if you add black, green, or white tea — as in ginger milk tea (adrak chai).
How long should I boil ginger for tea?
For a milder cup, steep off the heat for 8 to 10 minutes; for a stronger, spicier cup, simmer gently for 10 to 20 minutes. Keep the pot covered to reduce the loss of aroma, and avoid over-cooking a large amount, which can make the tea harsh.
Behind the Cup
