A mug of fresh ginger tea with lemon and a spoonful of honey.
This is the drink that has followed me around the world. I discovered it in the Czech Republic, where people drink it all winter, always with honey and often with lemon. In Prague, after a long walk in the cold, cheeks red from the wind (sometimes from the snow), you duck into a bar. Every bar has it. You sink into an armchair and let the warmth wrap around you. Think of it as a hot toddy without the whiskey.
In Singapore, it was far too hot for a steaming mug, so I drank it ice cold, with plenty of ice. Here in Houston, the weather swings between the two, so I make it hot or iced, whichever the day calls for. At home, it’s my end-of-day drink when I’m on my own. It’s also what I make when I have a cold, or just need to warm up.
It couldn’t be easier: fresh ginger, lemon, honey if you like, and hot water poured straight into your mug or heatproof glass. No scale, no timer.
Published on October 21, 2026
Ingredients
Here’s how I choose and measure each one:
Fresh ginger root: sliced or grated?
How you cut the ginger changes how strong the tea tastes.
Thin slices (about 1/16 inch) sink to the bottom of the mug, so there’s nothing to strain and almost no prep. That’s how I make it when it’s just for me: slice, pour, wait.
Grated ginger gives a stronger tea, and faster, so use a bit less.
Ginger varies, too. Depending on its age, it can taste peppery, citrusy, or almost floral. The more wrinkled the skin, the older the ginger and the sharper its bite. No two knobs taste exactly alike, which keeps even a two-minute recipe interesting.
I always thought of ginger as an Asian spice, so I was surprised to learn it has been used in Central Europe for centuries. If you love it as much as I do, try my homemade ginger beer too (in French for now, English coming soon).
Kitchen tip
To peel ginger, skip the knife and scrape off the skin with a teaspoon. It follows the bumps and takes off very little flesh.
Lemon: juice, a slice, or both?
With lemons, what matters is the thickness of the peel. The ones I have right now are thick-skinned, with a lot of bitter white pith, so I use about ½ tablespoon (1½ teaspoons) of juice per mug and add a slice for looks and extra flavor.
If you add a slice, choose an organic or unwaxed lemon and scrub it well.
Honey
Use a honey you like. It’s what makes this a true honey lemon ginger tea, and varieties differ in sweetness and flavor. Taste, then adjust.
How to Make Ginger Lemon Honey Tea
Peel and slice the ginger root (or grate it), put it in a mug, and pour hot water over it. Add the lemon juice, a lemon slice, and the honey, then stir. That’s it. The full steps are in the recipe card below.
How long should ginger tea steep? Five to ten minutes is a good guide. I don’t watch the clock: by the time the tea is cool enough to sip, it has steeped just right.
La lettre Minute Papillote
Recevez chez vous toutes mes idées de recettes de saison ainsi que mes astuces de cuisine.
Envoi régulier, sans encombrer votre boîte mail 😇
Vous pouvez vous désinscrire à tout moment.
Making Ginger Tea for a Few People
When I have guests, or want to make it ahead, I steep the ginger in a teapot, sliced or grated.
I add the lemon juice to the teapot just before serving, because it loses its bright flavor if it sits too long.
I leave the honey out of the teapot. Instead, I put the jar on the table with a spoon, so everyone can sweeten their own cup, the way they would with sugar. Sugar or maple syrup works for anyone who’s vegan or doesn’t like honey.
Hot or Iced Ginger Lemon Tea: Make It Your Own
For an iced version, let the tea cool, then pour it over ice, or top it with sparkling water for a quick ginger lemonade. Add an extra slice or two of ginger, since the ice will water it down.
Some days I want more bite and add extra ginger. Other days my lemon honey ginger tea gets another spoonful of honey. It’s a tea for a break, with a book, a movie, or a friend who stays for one more cup. No clock to watch. Pretty nice, right?
Made It, or Tempted?
I’d love to hear what you think!
Just click the stars above to rate the recipe.
It only takes a second, and it helps other home cooks find recipes they’ll love.
Ginger Lemon Honey Tea Recipe
A mug of fresh ginger tea with lemon and honey.
1
servings2
minutes0
minutesPour garder la recette visible pendant que je cuisine
Ingrédients
3 3 thin slices fresh ginger root, about 1/16 inch thick (5 g)
1 cup 1 hot water
1/2 tablespoon 1/2 fresh lemon juice
1 teaspoon 1 honey, or to taste (optional)
1 1 lemon slice, organic or unwaxed (optional)
Instructions
- Peel the ginger by scraping off the skin with a teaspoon, then cut it into thin slices, about 1/16 inch thick. For a stronger tea, grate it instead.
- Put the ginger in a mug and pour in the hot water.
- Add the lemon juice, lemon slice, and honey, and stir. You can also wait and add the honey at the end.
- Let steep for 5 to 10 minutes, until cool enough to sip, then enjoy.
Minute Papillote Tip
- Some of my guests are more generous with the honey than I am. All the more reason to put the jar on the table!
Frequently Asked Questions
How do you make tea with fresh ginger?
Slice or grate the ginger, pour hot water over it, and let it steep for 5 to 10 minutes.
What’s the easiest way to peel ginger?
Scrape off the skin with a teaspoon. It follows the bumps and removes very little flesh. Peeling is optional if the ginger is organic and well scrubbed.
How much fresh ginger do you need for one cup of tea?
Three thin slices, about 1/16 inch thick (roughly 5 g), for 1 cup of water. Use a bit less if you grate it. Ground ginger works in a pinch: about 1/4 teaspoon per cup, with a flavor that’s earthier and less bright.
Can you drink ginger lemon tea in the evening?
Yes. It has no tea leaves, so it’s a naturally caffeine-free herbal tea.
Can you make it ahead of time?
Yes. Steep the ginger in a teapot and add the lemon juice just before serving.
Can you drink it cold?
Yes. Let it cool, then pour it over ice or top it with sparkling water.
More Recipes with Ginger
If you’d like to keep going with ginger, here are two drinks to serve cold and two recipes for the table. A couple of these are still in French, so consider it a chance to practice while the English versions are on their way.
Homemade Ginger Beer (coming soon in English)
Served well chilled, this fizzy drink has a fresh ginger bite and a touch of lemon. With very little sugar, the ginger really comes through.
Ginger Spice Mocktail (coming soon in English)
Served over ice in a pretty glass, this mocktail combines ginger, lemongrass, lime, and cinnamon. Sip it slowly and pretend you’re on vacation.
Pickled Ginger for Sushi
Thin slices of ginger, crisp, gently spicy, and just barely sweet. Make them in 15 minutes with four ingredients, with no preservatives or food coloring.
Creamy Salmon Stew with Ginger and Lime
Tender salmon in a creamy ginger and lime sauce, in the style of a French blanquette. You can make the broth and sauce the day before.
