Fresh Ginger Lemon Tea
A warming, spicy-bright mug of fresh ginger simmered until fiery, then finished with lemon juice and a little allulose instead of honey. It is comforting on a cold morning and just as good poured over ice.
Nutrition per serving
1 mug (about 10 fl oz)- Net carbs
- 3g
- Calories
- 16kcal
- Protein
- 0.3g
- Fat
- 0.1g
- Total carbs
- 9.3 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ginger lemon green tea: Green tea steeped into the ginger water adds a gentle grassy flavor and a little caffeine for a morning cup.
- Simmer the ginger in the water as directed, take the pan off the heat and let it cool for 2 minutes, then steep 2 green tea bags for 2–3 minutes and remove them. Boiling-hot water and long steeping make green tea bitter. Finish with the lemon and sweetener.
Hot toddy (with whiskey): A shot of whiskey in each mug turns the ginger tea into a sugar-free hot toddy for cold evenings.
- Stir 1½ oz (45 ml) of whiskey into each mug after straining. A cinnamon stick and a lemon slice studded with a few cloves make it traditional.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $0.73 for 2 servings ($0.36 each) · how we estimate
Instructions
-
Bring the water and ginger to a boil in a small saucepan. Lower the heat, cover and simmer 10 minutes, or up to 15 for a spicier, more pungent tea.
-
Take the pan off the heat and stir in the lemon juice and allulose until dissolved. Adding the lemon off the heat keeps its flavor fresh.
-
Strain into two mugs and add a lemon slice to each. Taste, and add a little more sweetener or lemon if you like.
Tips for success
-
Slice the ginger thinly, or grate it for an even stronger brew. There is no need to peel it, since it is strained out. - For iced ginger tea, chill the strained tea and pour it over ice with a sprig of mint. Topped up with sparkling water, it tastes close to homemade ginger ale.
- The nutrition counts all the ginger as if you ate it. Because it is strained out, the real carb count is a little lower.
Nice to have, not needed
- A cinnamon stick or a few whole cloves in the pot add warmth — the ginger and lemon are bright enough alone.
- A fine-mesh tea strainer catches every fiber — a slotted spoon to lift out the ginger slices works too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently until steaming, or pour over ice.
Prep tip: Brew a double-strength batch (twice the ginger, the same water) and dilute it with hot water by the mug all week.
Refrigerate strained tea in a covered jar up to 5 days. Reheat gently or serve over ice.
Variations
2 variations, each with its own ingredients and macrosGinger lemon green tea
SwapGreen tea steeped into the ginger water adds a gentle grassy flavor and a little caffeine for a morning cup.
- water → green tea
3.9 g net · 19 kcal · 0.3 g protein · 0.1 g fat · ≈$0.65 per serving (+0.9 g net carbs vs the original)
Hot toddy (with whiskey)
FlavorA shot of whiskey in each mug turns the ginger tea into a sugar-free hot toddy for cold evenings.
- + 3 oz whiskey or bourbon
3 g net · 113 kcal · 0.3 g protein · 0.1 g fat · ≈$0.92 per serving (same net carbs as the original)
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