Last fall had a rosey and reminiscent feel, but this fall there is this renewed freshness in the air where I'm often opting for a bite of something citrusy here and there... We are wrapping up November with a light and refreshing, anytime iced tea that I played around with for an added spicy kick and a little extra jazz. In the spirit of the season, let's indulge in all things that make our lives feel even more 'momentous'. For our Thanksgiving celebrations last week I wanted to try something new... not so much in the 'eats' department (I treasure traditions-- gobble-gobble!), but for a relaxed and 'quench-ful' G-rated sipper to include all our young kids. So I got to work a couple weeks prior and played around with this Allegro Organic Lemon Ginger Green Tea and our favourite spice at this time of the year, fresh Jamaican ginger. The result was a pleasing to the tongue, wonderful aroma, and mildly sweet drink that compliments any brunch, later-day-lunch, and dinner serve. Tea-making in the classroom is always a hit (our busy boys included), so have a blast with classroom or at-home ideas to make yours extra-special! *And as usual, check for allergies beforehand.
Ginger is well known for many health benefits and as a great tummy-balancer for tons of ailments--- 'hello to holiday party platter mixers! I wanted to maximize on this loved spice in a brewed homemade tea (hot and/or cold) without going too overboard and picked up a piece of fresh Jamaican ginger from our Caribbean store. The fresh raw scent is an immediate 'perker-upper'. More tea-notes to come before our year is done!
Here's what you'll need:
1 sachet of Allegro's Organic Lemon Ginger Green Tea (serves 4); each box has 5 sachets.
1 large piece of fresh Jamaican ginger (it's stronger and more flavourful), but you can use other fresh ginger pieces too.
1 medium lemon
honey and/ or sugar to taste
1. Boil 3 cups of water.
2. Lightly rinse and scrape the ginger (whole) with a pairing knife to remove most of the outer skin. Pat dry and cut into shorter 2" pieces.
3. Crush the individual pieces of ginger with a food hammer. (I used the bottom of a full instant coffee bottle.)
4. In a wide-mouth glass bowl place one large sachet and top with the now crushed ginger pieces.
5. Add 2 cups of the boiling water to the bowl and allow to seep for 10 minutes using a tight-fitting lid or cover securely with foil.
6. After 10 minutes remove just the sachet, leaving the ginger pieces to continue seeping for a good 45 - 60 minutes.
7. Stir in 2 cups of cold water (making 4 cups in total), the juice from 1/2 the lemon, and sweeten with honey and/ or sugar to taste.
8. Strain the cooler brewed tea into individual glasses over ice, or allow to chill in the refrigerator for up to 3 days, enjoying as you'd like.
*** P.S. For a more exotic (aka potent adult version) simply boil the crushed ginger pieces in 2 1/2 cups of water for 15 minutes and pour the boiled ginger water over the tea sachet and continue as above. Add one teaspoon of Appleton Estate Jamaica Rum per glass of iced tea blend and strain over ice.
In collaboration with Allegro Coffee Company.