Author Notes
Super-strong ginger tea has long been a favorite cold remedy in our house. I can’t believe spiking it didn’t occur to me earlier because doesn't it just cry out for rum? I imagined a dark n' stormy for the winter months, with my tea potion in place of ginger beer. My husband gamely served as the guinea pig as I whipped up three batches to get the proportions right. I used some snazzy Venezuelan rum because that’s what was in the liquor cabinet but Goslings black rum is the classic. - Midge —Midge
Test Kitchen Notes
It's ginger tea gone wild -- and stormy! This is a bracing toddy that will clear out your sinuses; it's less of a soother than it is a wake-up call. In fact, it would make for a good mid-morning pick-me-up, if one believed in such things. —Merrill Stubbs
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Ingredients
- Make the ginger tea
-
2 cups
water
-
1 x 1
-inch knob of fresh ginger, peeled and grated
-
5
whole cloves
-
3 teaspoons
honey
- Prepare two small mugs
-
2 ounces
Goslings black rum or favorite dark rum
-
2 lime
wedges
-
fresh nutmeg,
grated
Directions
- Make the ginger tea
-
Pour water into a small saucepan and add cloves. Bring to a boil. Turn off heat and add grated ginger and honey. Let steep for about five minutes. Strain and discard the solids.
- Prepare two small mugs
-
Pour 1 ounce/jigger of rum and 1/2 cup of hot ginger tea into each mug. Squeeze lime wedge over each drink and dust with nutmeg. Repeat or save the other cup of tea in the fridge for tomorrow.
I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.
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