Fennel and Ginger Tea with Lemon and Honey: the Recipe
How to make fennel seed tea with fresh ginger, lemon and honey: exact quantities, a 10-minute recipe and a warm, caffeine-free classic for after dinner.
This is the after-dinner cup with the volume turned up: fennel steeped strong, fresh ginger sliced in alongside it. The two share a warm, sweet-spicy register, so the ginger reads as more of the same drink rather than as a second ingredient.
Fresh ginger is key here—dried ginger powder won't give you the same bright, zingy warmth. Slice it thin so it releases its oils quickly into the hot tea.
A squeeze of lemon adds brightness and vitamin C, while honey rounds out the anise and ginger with a smooth sweetness. Adjust honey to taste—the drink works beautifully unsweetened too.
Pour it after a heavy meal or late in the evening. It has no caffeine at all, which is the practical reason it works at an hour when a black tea would not.
Ingredients
- 1 fennel tea bag or 2 tsp loose fennel seeds
- 1 cup hot water (100°C)
- 1-inch piece fresh ginger, thinly sliced
- 1 tbsp honey
- Squeeze of fresh lemon juice
- Pinch of ground cinnamon (optional)
How to make it
- 1Place fennel tea and ginger slices in a mug. Pour hot water over them.
- 2Cover and steep for 7–8 minutes to extract maximum flavor from both the fennel and ginger.
- 3Remove tea bag or strain. Let cool 2 minutes.
- 4Stir in honey, lemon juice, and a pinch of cinnamon if using. Serve warm.
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