John Myers
Ginger Tea with Coconut Milk and Honey
The perfect ginger tea with coconut milk and honey recipe with a picture and simple step-by-step instructions.
- 100 g Palm sugar
- 4 tbsp Water
- 50 g Ginger
- 500 ml Water
- Honey to taste
- 10 piece Dried peppercorns green
- 10 piece Salt
- 250 ml Unsweetened coconut milk
- Heat the 4 tablespoons of water with the palm sugar (do not boil yet) and stir until the sugar has dissolved, then briefly bring to the boil and reduce a little over a low flame. Remove from the stove and let cool down.
- Crush the peppercorns with salt in a mortar. Peel the ginger and grate finely.
- In a second saucepan, add the other water along with the spices and honey, heat it and simmer on a low heat for a good 5 minutes. Add the coconut milk and bring to the boil again vigorously. Turn off the stove and let it steep for another 2 minutes. Then pour into a bottle through a fine tea strainer.
- At the same time, if you like, pour palm sugar syrup into a glass, fill up with hot ginger tea and stir briefly.
- Can be well prepared for stock.
- Palm sugar is available in Asian stores.
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