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Fennel and Ginger Tea
Drink American

Fennel and Ginger Tea

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a mug with boiling water.
  2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Homemade Ginger Ale
Drink American

Homemade Ginger Ale

4.1

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Warm Lemon, Honey, and Ginger Soother
Drink American

Warm Lemon, Honey, and Ginger Soother

4.9

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients. Boil water.
  2. 2 Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved.
  3. 3 Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.

By LoveNCyprus

Honey Lemon Ginger Tea
Drink American

Honey Lemon Ginger Tea

4.4

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, then reduce the heat to medium-low and cook at a simmer for 20 minutes.
  2. 2 Remove from the heat and add tea bags. Steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
  3. 3 Stir lemon juice and honey into the tea, then strain into a pitcher.

By michellebelle61

Flavored Water
Drink American

Flavored Water

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Amsterdam Hippie Soymilk Chai
Drink

Amsterdam Hippie Soymilk Chai

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.

By Joshi

Jamaican Ginger Beer
Drink

Jamaican Ginger Beer

3.0

Prep
15 min
Cook
Total
4335 min

Instructions

  1. 1 Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
  2. 2 Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
  3. 3 Mix 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
  4. 4 Skim foam from the top, strain liquid, and pour ginger beer into clean storage containers; chill.

By David Ulmer

Hibiscus Syrup
Drink

Hibiscus Syrup

4.3

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
  2. 2 Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
  3. 3 Store syrup in the refrigerator for up to 2 weeks.

By Matt Wencl

Soybean Milk
Drink

Soybean Milk

4.8

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
  2. 2 Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

By SARAHYAP

Mulled White Wine
Drink

Mulled White Wine

4.0

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
  2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Ginger Lemonade
Drink Other

Ginger Lemonade

4.6

Prep
5 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
  2. 2 Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
  3. 3 Serve over ice, and garnish with lemon slices.

By Jennifer Madigan

Golden Milk (Turmeric Milk)
Drink Indian

Golden Milk (Turmeric Milk)

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
  3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
  4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
  5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
  6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
  7. 7 Enjoy!

By Buckwheat Queen

Billy's Favorite Gingerbread Spiced Coffee Syrup
Drink

Billy's Favorite Gingerbread Spiced Coffee Syrup

4.6

Prep
2 min
Cook
30 min
Total
52 min

Instructions

  1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Malian Ginger Juice
Drink African

Malian Ginger Juice

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible.
  2. 2 Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

By TFRach

Brazilian Quentao
Drink Latin American

Brazilian Quentao

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
  2. 2 Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.

By JESSYSCHREIER

Halloween Punch with Frozen Hand
Drink

Halloween Punch with Frozen Hand

Prep
30 min
Cook
25 min
Total
1496 min

Instructions

  1. 1 Wash and rinse the outside of a large disposable glove. Turn glove inside out.
  2. 2 Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
  3. 3 Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
  4. 4 Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
  5. 5 Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
  6. 6 Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
  7. 7 Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

By Lucy

Hot and Spicy Himalayan Tea (Chai Tea)
Drink Indian

Hot and Spicy Himalayan Tea (Chai Tea)

4.9

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
  2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Lithuanian Krupnikas
Drink European

Lithuanian Krupnikas

4.8

Prep
15 min
Cook
45 min
Total
20220 min

Instructions

  1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
  2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Crystallized or Candied Ginger
Dessert American

Crystallized or Candied Ginger

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  2. 2 Toss ginger with sugar in a bowl.
  3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Grilled Chicken with Ginger and Black Bean Sauce
Dinner American

Grilled Chicken with Ginger and Black Bean Sauce

4.1

Prep
Cook
Total

Instructions

  1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
  2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Teriyaki Bacon Wrapped Scallops
Appetizer American

Teriyaki Bacon Wrapped Scallops

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
  2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
  3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
  4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Elderberry Syrup
Pantry American

Elderberry Syrup

4.6

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  3. 3 Mash berries with a potato mixture to release juices.
  4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
  5. 5 Stir in honey until thoroughly combined.

By danny k

Instant Pot® Shoyu Chicken
Dinner American

Instant Pot® Shoyu Chicken

5.0

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a high-powered blender (such as Vitamix®), blend pineapple slices to create 1/2 cup pureed pineapple.
  2. 2 Combine 1/2 cup pureed pineapple, soy sauce, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place chicken breast on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Spicy Squash Muffins
American

Spicy Squash Muffins

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
  3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
  4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Roasted Salmon with Orange-Ginger Glaze
Dinner American

Roasted Salmon with Orange-Ginger Glaze

4.3

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with parchment paper.
  2. 2 Place orange juice in a small saucepan over medium-low heat. Cook and stir until thickened and reduced by about half, 10 to 15 minutes. Remove from heat and allow to cool.
  3. 3 Stir balsamic vinegar and ginger into cooled orange juice.
  4. 4 Place salmon fillet skin-side down in the prepared baking dish. Season with salt and pepper. Cover with 1/2 of the orange juice mixture.
  5. 5 Bake in the preheated oven for 10 to 15 minutes. Brush with remaining orange juice mixture and continue baking until fish flakes easily with a fork, 10 to 15 minutes.

By LINDA W