Okay, okay so you might be saying “Uhhhh, that ginger looks a lot more like apples than ginger.” And you are right… well, sorta. Technically, I made Apple Ginger Tea but I just threw the apples in because my kids didn’t eat the other half of the Fuji apple I cut for them. It works with or without apple slices!
The main reason I wanted to make my ginger tea in the crockpot was because I kept having to babysit it on the stovetop, I had several boil-overs on accident, and I was losing all of the water because it kept reducing! So, I figured, give it a go in the crock pot! It keeps all the water in there, and I can even leave while it “cooks”. It worked out great! I’m trying to have a cup of ginger tea every day for a month to see if it helps with the inflammation in my hip.
Ginger Tea In The Crockpot
- 4 cups/1 Liter water, heated to boiling
- 2 “knobs” of ginger (see the pic below)
- optional 1/2 Fuji apple, sliced with peels ON
- optional 1-2 teaspoons honey, to taste
- optional 1-2 teaspoons lime juice, to taste
- While you work, heat water to boiling.
- Peel the ginger and then “peel-shred” it into the crock pot. (I just use the vegetable peeler and make thin slices of the ginger to get more bang for my buck.)
- Add in the apples if you want and then pour in the boiling water.
- Cook on HIGH for 3-4 hours.
- Pour through a sieve (or, like me, just ladel it into your teavana tea maker to strain it) and then add in honey and lime juice.
Okay, since I could never figure out in recipes what a “knob” of ginger was supposed to be (is it just part of it or the whole thing?) I decided to take a picture of the ginger I used next to a quarter so that you could see exactly what I used. Use more for a stronger tea if you’d like!
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