Fall’s Best Tea

Source:  Me; cir. 2015

Fresh ginger, cinnamon & verbena tea brewed and ready for chilling (if desired)

This inspiration arrived when I got my first bulb of fresh, fresh ginger.

“Tea” I thought.  Luckily, this thought coincided with my Fall Fest-this could be a nice unique drink to offer, but I thought to serve it chilled.  It could definitely compliment the menu (chili & cornbread).  So I gave it a go.  It was very well received, and since then I haven’t stopped making this carafe of tea.  As of today, it’s an additional tool for my immune boosters to offer this group a good start to winter and flu season. It’s always ready to go in the fridge.  The taste is really just half of it…it’s the benefits that woo me.  Here’s what cinnamon, ginger and verbena have to offer the body as it transitions into winter:

Cinnamon: as posted on this site, cinnamon  is one of nature’s powerhouses.  It’s anti-fungal, anti-bacterial, it’s great in treating the flu, boosting the immune system and is a natural agent against ‘bad cholesterol’, not to mention it’s benefits in fighting and curing diabetes…

Ginger:  long used as a digestive, anti-inflammatory, cold and flu relief, nausea and cardio vascular health, fights against cancer, relieves diarrhea and menstrual cramps…

Verbena:  immune booster, aids in weight loss, treats respiratory conditions, reduces fever, reduces joint pain, used as a good muscle builder, relieves stomach issues, reduces fevers…

These are 3 wonderful powerhouse ingredients to get us ready for the cold winter, and to help stave off the bugs that are trying to enter our systems during this time of year.  Not to mention, the numerous additional benefits these 3 have…but to top it off, it really tastes good.  Pack the finish product in a ‘to-go’ water bottle and sip on it throughout the day.  If you enjoy the tea a bit sweeter, add the first choice, honey,  to really finish this powerhouse off.


To Brew:

Brew the herbs first in a separate container.  Assemble the cinnamon sticks and fresh chopped ginger in the desired carafe , pour enough hot water in to begin the steeping process, while your tea begins it’s own steeping process.  Wait 10 minutes, then pour the steeped verbena tea into the glass carafe to combine the ginger, cinnamon and verbena tea.   Chill in refrigerator for up to 2 hours before serving.  Refill as desired.

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