Simple Way to Prepare Any-night-of-the-week Salabat (Ginger Root Tea) with Turmeric

Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Salabat (Ginger Root Tea) with Turmeric. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Salabat (Ginger Root Tea) with Turmeric, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salabat (Ginger Root Tea) with Turmeric delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salabat (Ginger Root Tea) with Turmeric is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salabat (Ginger Root Tea) with Turmeric estimated approx 10 minutes.

To begin with this recipe, we must prepare a few ingredients. You can cook Salabat (Ginger Root Tea) with Turmeric using 5 ingredients and 2 steps. Here is how you can achieve that.

Salabat is the Tagalog word for ginger tea, a drink popular in the Philippines for soothing sore throats or coughs. Mrs Wyrm has been asking me to make this sort of tea for some time, so I did some experimentation and this seems to be the best ratio I've found. Drink it hot or cold as you like. Turmeric supposedly has medicinal properties, but frankly I just think it tastes good. 🇵🇭☕

Ingredients and spices that need to be Take to make Salabat (Ginger Root Tea) with Turmeric:

1. 500 mL water
2. 40 g ginger, sliced thin
3. 25 g turmeric root, sliced thinly
4. 2 tbsp brown sugar or honey
5. lime, lemon, or calamansi juice to taste

Steps to make to make Salabat (Ginger Root Tea) with Turmeric

1. In a pot, saucepan or electric kettle, add water, ginger, and turmeric. Bring to a boil. Simmer for 10 minutes, covered.
2. Pour into two cups, straining away ginger and turmeric. Add sugar/honey and optionally lime juice (lemon or calamansi juice will also do nicely). Serve hot or cold.

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