Cold Brewed Ginger-Turmeric Tea

It, er, tastes better than it looks.

It, er, tastes better than it looks.

A while ago, I came across this recipe for ginger-turmeric tea. As it was winter, it involved ginger and tumeric (spices I love), and was a recipe for a fancy-pants drink, I was immediately on board. While I did like it and basically drank it all winter, I was not happy with the fact that most of the powdered spices congealed into a gritty goo in the bottom of the mug. 

So, as I am wont to do, I decided to try cold brewing it. 

It took me a while to try this, as fresh turmeric root is hard to find in my area (I am in a small college town and rarely have access to a car), but I finally got ahold of some from an organic food store a few towns over. 

Get this guys: fresh turmeric looks exactly like ginger, but orange. 

What magic is this?

What magic is this?

For some reason, I was expecting something that looked like an orange parsnip (which I guess would be a carrot…) but there you have it: basically orange ginger.

I am particularly fond of turmeric because theoretically it can stave off Alzheimer’s and even if that’s not true, it’s not going to hurt anything. Plus I, like most people, tend to be somewhat hedonistic and it tastes good. I have learned the hard way, however, that it stains everything. Don’t make the same mistake I did. Don’t eat turmeric popcorn in your bed.

Anyway, I took my treasured turmeric and ginger roots and cut them into thin slices, then threw them in a jar, added some water, and stuck the whole thing in the fridge overnight.

The resulting concoction tasted exactly like it did with the dried stuff, but without all the gritty bits. It was good cold, and even better warm. I didn’t add any sort of sweetener, but it definitely wouldn’t taste out of place. A bit of lemon would work as well.

The next logical step was to try fermenting it. I sliced off some roots and threw them in some water kefir for the second ferment. I can’t say that it was my favorite combination. The ginger flavor came through but the lighter turmeric flavor was mostly masked by the kefir. If anybody comes up with a way to incorporate them better, let me know. 

But whatever you do, be careful with the turmeric root–it still stains. Everything. Forever.

Totally worth it though. 

Bianca is an almost-graduate of George Fox University. She is an amateur mycologist, fermento and pepperhead, and she could really go for a cup of coffee right about now.