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| Salabat with bottled calamansi juice and local Chicago honey |
I develop a nasty cough every year around this time--my lungs are relatively weak, and the dryness of a Chicago winter wreaks havoc every time. (I love you, Chicago, but I will forever be bitter about your awful winters).
Because of that, I make sure to stay hydrated, keep a humidifier in my bedroom, and drink gallons of this delicious ginger tea. If I’m having trouble sleeping, a shot of alcohol added to this spicy brew warms me up and knocks me out. My favorite kind of hot toddy.
My protagonist, Lila, makes a fancier version of this drink in ARSENIC AND ADOBO, but this is my basic, everyday salabat recipe.
Salabat (Filipino Ginger Tea) Recipe
About 2-4 servings; I usually double this and keep it in the fridge
- 4-6 cups water (depending on how strong you like it)
- 1 cinnamon stick (optional)
- 1 thick thumb-sized (~4 inches) piece of ginger, sliced (I usually don’t peel it, but you can if you want)
- Honey
- Lemon or calamansi
- Whiskey, vodka, or rum (optional, but encouraged)
- Pinch of cayenne pepper (optional, but adds an excellent bite)
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| Salabat cast of characters (I didn't use the small piece of ginger, only the large one) |
Bring water, cinnamon, ginger, and cayenne (if using) to a boil, reduce & simmer for about 15 minutes. The salabat will be a rich amber color when done.
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| I normally like it darker, but was making this to share with my husband, who prefers a lighter flavor |
Strain if desired, pour into a mug, and add honey and citrus juice (and alcohol!). You can store the excess in the fridge and serve either hot or cold, adding honey and lemon to each individual serving.
NOTE: Personally, I like it really strong, so I’ll simmer it for 20 minutes or more. I know people who only simmer it for 10. Keep in mind that if the brew is stronger than you like, you can always dilute it to your desired strength, but there’s not much you can do with a weak brew.
Dear Readers, what’s your go-to cough or cold remedy? Bonus points if they’re as tasty as this tea!
