And no, I’m not referring to the “would you like that shaken or stirred?” drink variety. I’m talking more of the post holiday Jamu inspired easy-to-make herbal drinks that specifically address digestion and cleansing because, well, the holidays. Maybe your new year comes filled with resolutions, new goals, and aspirations. Perhaps we tell ourselves “I promise to eat better and exercise more.” Every. Single. Year. But to help get into that mode, let’s reset our bodies and give our systems an encouraging boost from all the holiday feasting with this easy to make, delicious and natural tea from Indonesia!
This gingery spicy drink can be drunk hot or cold, and is easy to make. Ginger, a root in the same family as turmeric, cardammon, and galangal, is used heavily in Jamu tradition to aid with overfull or upset tummies and nausea. It is warming and great for circulation. Lemongrass contains vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese – plus a delightfully pungent and flowery citrus aroma. BOTH are also known to be anti-inflammatory (great for our digestive tract overworked from indulgence), anti-bacterial (great for upset tummies), and contain anti-oxidant properties. Prepared together, it’s like a match made in heaven, or at least that’s what your body will think. This traditional drink’s recipe is loose and simple – play with the ingredient amounts to taste, the way people in Indonesia make their own versions.
- Combine 2 parts fresh ginger (washed and sliced thin) with 1 part fresh lemongrass (chopped roughly is best) with several cups of water.
- Bring to an easy boil for at least 20 minutes to bring out the flavor and draw the nutrients out.
- Optional: We add a Pandan Leaf towards the end to add a sweet, green fragrance to the tea, but in the US, you can substitute with a dash of vanilla extract after done boiling, for aroma.
- Pour the tea (without the ginger and lemongrass bits) into mugs of choice. Sweeten with honey, agave, palm sugar, or brown sugar, or coconut sugar.
The great part is if you don’t drink all the tea at once, it’s easy to store the remaining unsweetened tea in the fridge, with the ginger/lemongrass bits still in it. The tea will just become more flavorful! Reheat whenever you want more.
If you’re a ginger lover, before you slice it, crack or crush/slightly flatten the ginger so the surface breaks and you can see the inside (like how you crush garlic with a side of a knife.) Then pan sear (without oil) until the skin shows a light tan. The cooking heat brings out the ginger’s pungent flavor so when sliced and boiled packs an extra punch.
In Indonesia, wedang jahe is often served in clear mugs, with a thin but tall stalk of lemongrass in the mug for garnish. You can also include a few slices of the ginger in the clear mug – it will look pretty – and your body will thank you!
For another good health drink that’s a little heavier but also great for the liver, check out the recipe of another Jamu staple, Kunir Asem here. It’s an oldie but a goodie – as these recipes are centuries old and timeless!