Ginger And Green Tea A Proven Mix That Works Like Magic

Green tea and Ginger have been touted for their health benefits, which scientific evidence does support.
Ginger is one of the most widely used herbs in the world.
Traditionally, it is recommended for upset stomach, diarrhea, nausea and intestinal gas, and also as a treatment for colds and other respiratory conditions.
Also Improve blood circulation, Fight respiratory problems, Relieve stress, Strengthen immunity, Fight respiratory problems and reduce inflammation.
There are many reasons to drink Green tea, including that it is a powerful antioxidant.
It is loaded with antioxidants and nutrients that have powerful effects on the body.
Many of the bio active compounds in the tea leaves do make it into the final drink, which contains large amounts of important nutrients.

Ginger And Green Tea A Proven Mix That Works Like Magic

Green tea and ginger

Iced Ginger Green Tea with  Mint & Honey


  • 6 cups water
  • 1/4 cup ginger, peeled and sliced
  • 3 to 6 bags green tea (depending on how strong you like your tea)
  • 1/2 cup mint leaves, tightly packed
  • 1/3 cup honey
  • 1 lemon, divided


  1. In a medium-sized pot, combine the water and ginger slices.
  2. Bring to a boil. Once the water boils, remove from heat and add the tea bags and mint leaves.
  3. Cover the pot and steep for about 15 minutes.
  4. Strain the brewed tea,separating the liquid from the mint leaves and tea bags.
  5. Mix in the honey and juice from half of the lemon into the tea.
  6. Transfer to a pitcher and cool to room temperature before refrigerating.
  7. Slice the second half of the lemon.
  8. When ready to serve, add 1 to 2 lemon slices into each glass, along with a few mint leaves and ice cubes.
  9. Once the tea has cooled, pour it into the glasses and serve.

green tea and ginger drink

Green Tea Ginger Cakes

  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 Tbsp honey
  • 2 Tbsp tangerine zest (or orange)
  • 2 eggs
  • ⅓ cup mayonnaise
  • 2 Tbsp tangerine juice (or orange)
  • 1 ½ Tbsp grated fresh ginger
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • ½ cup pastry flour
  • 1 tsp baking powder
  • ¼ tsp ground ginger
  • 2 tsp green tea powder
  • ¼ tsp salt
  • 1 ½ Tbsp poppy seeds


  • 1 ½ Tbsp unsalted butter
  • 1 cup icing sugar, sifted
  • 1 Tbsp to 2 tbsp water

Green Tea Anglaise

  • 1 cup half and half cream
  • 2 egg yolks
  • 3 Tbsp sugar
  • ½ tsp vanilla extract
  • 2 tsp Japanese green tea powder


  1. GREEN TEA GINGERCAKES: Forcakes, preheat oven to 300°F and grease and flour 6 mini bundt tins. Cream together butter and sugar until pale and fluffy. Stir in honey and tangerine zest. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine mayonnaise, tangerine juice, grated ginger and vanilla. Stir into egg mixture. Sift flours, baking powder, ground ginger, green tea powder and salt and stir in with poppy seeds, being careful not to overmix. Spoon evenly into prepared pans and bake for 25 to 35 minutes, until a tester inserted in the centre of a cake comes out clean. Allow to cool for 15 minutes, then run a palette knife around edges of cakes to loosen and remove from pan. Allow to cool completely.
  1. Forglaze, place a bowl over a pot of gently simmering water and addbutter. Stir until half melted and add icing sugar. Add 1 Tbsp water and stir until glaze consistency, adding more water a few drops at a time to thin. If glaze becomes too thin, add a little more icing sugar to adjust. Pour over mini bundts and let set (sets quickly).
  2. To plate, spoon a pool of Green Tea Anglaise (directions follow) in the centre of a flat-bottomed bowl or plate and place mini bundt on top.
  3. GREEN TEA ANGLAISE: Heat cream to just below a simmer. Whisk egg yolks with sugar and vanilla extract. Slowly add hot cream to egg mixture, whisking constantly, until all cream has been added. Return cream to medium-low heat and stir with a wooden spoon until it coats the back of the spoon, about 4 minutes. Strain and allow to cool at room temperature for 20 minutes. Whisk in green tea powder and chill until ready to serve. Yield: 1 1/3 cups

Original recipe :

cakes with giner green tea

Green Tea Ginger Smoothie

  • 1 teaspoon of green tea powder (or Matcha)
    1-2 cups of almond milk
    ½” piece of ginger, peeled and sliced
    the juice of ½ a lemon
    a handful of kale (or any other dark leafy green)
    1 small banana (or an apple or a pear – cored)
    ½ an avocado


Using a high-powered blender, such as a Vitamix, blend the green tea powder, 1 cup of almond milk, ginger, lemon juice, and kale on high until the kale is liquefied. Then add in the banana, blend until smooth. Lastly, add in the avocado and blend until smooth. If it is too thick, then add in the additional cup of almond milk. If you like, you can throw in a couple of cubes of ice to chill it a little. Pour into a glass and drink immediately.

Original recipe:

almond milk and ginger smoothie

Ginger And Green Tea A Proven Mix That Works Like Magic!

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