Salabat
HB-18734 · Hand-built original · Filipino
The Philippines' ginger tea, sharpened here with turmeric and cinnamon and softened with honey, is the cup people reach for when a throat feels raw.
FilipinoDrink17 minServes 433 kcalVegetarianGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: ginger
Pairs well with: pan de sal, rice cakes (kakanin), bibingka
Servings:4quantities adjust to match
Ingredients
- 5 cups water
- 2 (1-inch) pieces fresh ginger, peeled
- 1/4 inch fresh turmeric
- 2 tablespoons honey
- 1/4 teaspoon cinnamon powder
Method
- Pour the 5 cups of water into a pot and set it over high heat until it reaches a rolling boil.
- Pound the peeled ginger and the turmeric with a mortar and pestle until both roots crack and release their juices.
- Slide the smashed roots into the boiling water and let the Salabat bubble for 5 to 7 minutes.
- Strain the tea into a teapot, stir the honey and cinnamon through the hot liquid, and carry it straight to the table.
Prep: 5 minutes · Cook: 12 minutes · Total: 17 minutes
Nutrition (per serving, where published)
33 kcalCalories
0 gProtein
8.8 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
8.7 gSugars
1 mgSodium
0 mgCholesterol
6 mgPotassium
1 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data