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Ginger and Date Tea

Ginger and Date Tea

Ginger and Date Tea

Spoil yourself in the warmth of this fragrant ginger and date tea, a recipe that will soothe your soul with its unique blend of flavors and aromas.

For centuries, ginger and date tea has been a beloved beverage across many cultures, including China. This fragrant infusion combines the sharp and spicy notes of ginger with the sweet, natural flavors of dates, resulting in a delicious aromatic blend.

But beyond its taste, the tea also boasts a plethora of health benefits. Ginger is obviously renowned for its anti-inflammatory properties and can aid in digestion, while dates are rich in antioxidants and provide a natural source of sugars.

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In traditional Chinese medicine, teas like these have long been used to improve blood circulation and promote overall wellness.

Oh, and did we mention it is totally delicious too?

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Ginger and Date Tea

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Spoil yourself in the warmth of this fragrant ginger and date tea, a recipe that will soothe your soul with its unique blend of flavors and aromas.

  • Author: Honest Cooking
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Beverage

Ingredients

Scale
  • 1/2 teaspoon black tea leaves
  • 2 ½ cups of water
  • 5 pitted dates, chopped
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fennel powder

Instructions

  1. Bring everything to boil in a deep pot.
  2. Cook till the quantity is down to 2 cups.
  3. Strain & serve immediately with a teaspoon of milk

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View Comments (2)
  • Hello!

    What kind of dates did you use? I tried to make this today with black dried dates (jujubes), but I got very… interesting results. I think the “dates” added a smoky/savory/medicinal flavor to the tea. (A little honey made it more palatable though. Haha!) Could I use dried red jujubes? Or should I use real dates like medjool?

    Thanks for sharing the recipe. I’m looking forward to making it a second time!

  • Hi Dean, I used regular pitted dates. I have never tried jujubes, but I believe they come from a different fruit altogether and hence the interesting flavor. Using medjool or a variety of pitted dates should do the trick. Hope this helps!

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