English Breakfast with Fresh Ginger, Honey and Lemon
Strong English Breakfast with fresh ginger, raw honey and lemon, plus an optional pinch of cinnamon: brisk, spicy and warming.
English Breakfast is strong enough to take fresh ginger without disappearing. Where a delicate tea gets flattened by ginger, this blend stands its ground, and the two meet halfway: malt on one side, spice on the other.
Add the honey once the tea has cooled for a couple of minutes, so it melts into a drinkable cup rather than a scalding one. It rounds off the ginger's bite without hiding it.
A generous squeeze of lemon brightens the whole drink. The acidity also lifts the tea's malty notes, making the brew taste more complex than its short ingredient list suggests.
Make it on cold mornings as a strong, spiced first cup. English Breakfast sits at level 3 on our caffeine scale, and the ginger makes the cup feel warm from the first sip.
Ingredients
- 1 English Breakfast tea bag or 2 tsp loose leaf
- 1 cup boiling water
- 1-inch piece fresh ginger, sliced thin
- 1 tbsp raw honey
- Juice of half a lemon
- Pinch of cinnamon (optional)
How to make it
- 1Place ginger slices in a mug. Pour boiling water over them and let steep 3 minutes.
- 2Add tea bag or loose leaf and steep another 3–4 minutes for a strong brew. Remove tea.
- 3Let cool to drinking temperature (about 2 minutes). Stir in honey until dissolved.
- 4Add lemon juice and a pinch of cinnamon if using. Stir and sip warm.
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