Ginger honey tea

The tea goes nearly black in the mug, then a teaspoon of ginger honey turns the surface gold at the edges. I wait until the bag is out. The first sip is still tea. The second is heat, clean and bright, a little spark that stays on the tongue.

I wrap both hands around it and drink while the steam is still on my face. Night, or a slow morning. One mug is enough. It is the smallest way I know to make the kitchen feel tended, and it is why the ginger jar does not last.

Ingredients

• 1 cup water
• 1 tea bag (plain black, chamomile, or peppermint)
• 1 to 2 teaspoons Infused Honey — Ginger

Putting it together

1. Heat the water until it steams. Pour it over the tea bag in a mug.
2. Steep 3 to 5 minutes. Lift the bag.
3. Stir in 1 teaspoon of ginger honey. Taste. Add a second teaspoon if you want more heat in the sip.
4. Drink it while it’s hot.

Tips

At night I use chamomile instead of black. Peppermint if my stomach feels off. Skip ginger tea bags. You will not taste the honey. Stir it in after the bag comes out, not in the kettle.