Honey Lemon Ginger Tea

Honey Lemon Ginger Tea
The Spruce
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 1 serving
Nutritional Guidelines (per serving)
251 Calories
1g Fat
36g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 serving
Amount per serving
Calories 251
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Protein 2g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Feeling achy? Stuffy? Sore throat? This patented Honey Lemon Ginger Tea will help. No joke. Well, joke about the patent, but no joke about it helping you feel a bit better if you have a cold or the flu.

The heat and the ginger will warm you right up, the steam—aided by the bright lemon and the potent ginger—will help clear those sinuses, and the ginger and the honey will work to sooth that scratchy throat. If you're feeling old-school, go ahead and add a shot of whiskey to the mix (especially if you're drinking it right before going to bed) for a sort of medicinal hot toddy.

If you're really suffering, try making a triple batch and keep it in a thermos to sip, or reheat it as needed. Want a thoughtful-person-of-the-year award? Make a batch for someone in your house who's suffering.


Click Play to See This Honey Lemon Ginger Tea Recipe Come Together


  • 1-inch fresh ginger root (no need to peel it)
  • 1 cup water (boiling)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon honey (raw, unpasteurized)
  • Optional: 1 shot whiskey

Steps to Make It

  1. Gather the ingredients.

  2. Grate the ginger into a teapot, medium bowl or large measuring cup. In most culinary uses, you want to peel ginger, but there really is no reason to do so here, and it will just take time and effort better spent lying down and resting when you're not well. But you do need to grate it (if you're in a really bad way, you can just slice it, but know you won't get nearly as much of a ginger kick that way and you may regret your laziness). Best case scenario: Grate the ginger on a microplane zester. Next best situation: Grate the ginger on the fine holes of a four-sided grater (or similar). What also works: mince the ginger with a sharp knife. Truly fresh, young ginger will be quite tender, with few fibers getting in your way. Older ginger, however, will have a fair amount of fiber running through it. Go ahead and put it all on the pot—you're going to strain it out anyway.

    Grated ginger for tea.
     The Spruce
  3. Pour 1 cup boiling water over the ginger and let it steep for 3 minutes.

    Steeping ginger for tea.
     The Spruce
  4. Meanwhile, put the lemon juice and the honey in a large mug.

    Honey and lemon juice for tea.
     The Spruce
  5. Strain the ginger tea into the mug.

    Ginger tea.
     The Spruce
  6. Stir to dissolve the honey, taste, and add more honey or lemon juice if you like.

    Honey lemon ginger tea.
     The Spruce
  7. Serve hot.


  • Add a dash of cinnamon, nutmeg or cardamom at the end for a warm spice flavor. Warm spices add more than flavor, they add a sense of comfort and some magical herbal/homeopathic elements, too.
  • Or, use a cinnamon stick to do the stirring to dissolve the honey (this is a particular hit with kids with stuffy noses!).
  • A bit of turmeric (1/4 teaspoon will do it) feels insanely curative and tastes great, and it turns the tea a brilliant yellow; but know that it also stains anything it touches—consider yourself warned.
  • If you like things spicy, add a dash of cayenne—that spicy note will further help clear out those sinuses.
  • If the lemon flavor is too much for you, balance it out with a splash of orange juice.
  • If you don't want honey, then try Simple Middle Eastern Lemon Tea.
  • Is it bedtime? You wouldn't be the first person to add a shot of whiskey, bourbon, Scotch, rye or dark rum to the mug.