Warming, comforting, spicy-sweet…
It’s holiday season! Time for warm, cozy beverages by the fire. Here’s one of my favorites. I first had this at the amazing Moosewood Restaurant in Ithaca, New York. I was hooked. When I got home, I recreated it to the best of my memory. This isn’t exactly the Moosewood recipe, but it sure is delicious.
From The Moosewood Restaurant Cooking for Health Cookbook
adapted by Michelle Gilbert
Be sure to use fresh ginger, not powdered, for this amazingly comforting wintertime treat. Also great for sniffles, upset tummies, post-driveway-shoveling warming up, or post-holiday-shopping frazzles.
- 1-2 heaping tablespoons fresh ginger (about 2-3 inches of a piece of ginger)
- 2 cups water
- 1-2 cups fresh orange juice, to taste
- 1 fresh orange, scrubbed clean
- 1 tablespoon lemon juice (optional)
- 1-2 tablespoons honey or your preferred sweetener, to taste
Peel ginger. Grate on a box grater, or do what I do: place the ginger chunk in a blender with some of the water and create a slurry (be sure your blender is strong enough). Place water, grated ginger, orange juice, lemon juice, and honey in a saucepan and bring to a boil. Simmer for about 5 minutes. Strain if desired; for the ginger lovers, no need to strain. Serve in big, cozy mugs, each topped with half an orange slice. Be sure to breathe in and savor the steam.
Can be served cold, if desired, by those of you in warmer climes, but it’s best served piping hot, accompanied by gently falling snow and holiday music.
A note on adding essential oils to your beverage: In a word, don’t! Essential oils don’t dissolve in water, and they can burn the lining of your mouth and esophagus. Choose fresh orange juice, and that way you also reap the benefits of its rich vitamin C content.