Maple Ginger Tea Recipes

MAPLE GINGER "TEA"

Steps:

• Combine all ingredients except lemon slice in a coffee mug.
• Fill mug with boiling water.
• Dip lemon slice in a few times but do not leave in mug.
• Let steep for about 5 minutes.
• Drink.

THE MAPLE-GINGER HOT TODDY

Steps:

• Pour 3/4 cup boiling water over tea bags in a mug. Let steep 5 minutes, then remove tea bags. Stir in bourbon, lemon juice, and maple syrup. Garnish with lemon peel.
• Do Ahead
• Tea can be steeped 5 days ahead. Cover and chill. Reheat before serving.

GINGER TEA

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

GINGER HONEY TEA

Steps:

• Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.

MAPLE-GINGERROOT VEGETABLES

Steps:

• Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. , Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.

MAPLE GINGER GLAZE

Steps:

• 1. In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice.
• 2. Add the remaining ingredients. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate, covered, until needed.