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Hot Ginger Tea | Nam King | น้ำขิง

Hot Ginger Tea | Nam King | น้ำขิง

The boyfriend and I are big fans of home-brewed hot ginger tea.  Whenever I make this tea, the spicy aroma of ginger permeates the air and fills my lungs.  It leaves behind the slightest tingling sensation in the back of my throat, just enough to enliven my senses, while still being pleasant.  At least, that’s what I thought…

But judging from the reaction of a good friend who was visiting when I was brewing this tea last, you’d think that I was concocting some sort of biohazardous substance in my kitchen… He took one breath and dissolved into a coughing fit, complete with watery eyes and everything!

Hot Ginger Tea | Nam King | น้ำขิง

Our ginger tea is, admittedly, quite strong…

We start with a whole lot of ginger, generally around 3-4 large pieces of this potent rhizome.  We slice the ginger knobs, with the skin intact, into 2-3 inch rounds before pounding them into submission with a meat mallet.  This step helps to release the flavorful juices of the ginger (in addition to helping relieve your own stress).

Hot Ginger Tea | Nam King | น้ำขิง

These pounded pieces are then boiled in water for around an hour, until the liquid is a beautiful amber color.  You can increase or decrease the length of boiling time to suit your own tastes, but around an hour results in a quite strong ginger tea, which is exactly what the boyfriend and I like.  This tea is great on its own and even better with a little palm sugar added to tame the bite.  It pairs nicely with Chinese pastries in the morning or can be combined with silken tofu to make a sweet treat.

Hot Ginger Tea | Nam King | น้ำขิง

I don’t know, maybe our friend’s reaction is justified.  This is a strong ginger tea….  Then again, this is the same guy who has to step out onto the balcony whenever I cook with a lone Thai chili pepper :)

Hot Ginger Tea | Nam King | น้ำขิง

Hot Ginger Tea | Nam King | น้ำขิง

Makes 10 cups

Hot Ginger Tea | Nam King | น้ำขิง


  • 2 cups ginger, sliced into rounds
  • 10-12 cups water
  • palm sugar to taste (optional)


  1. Wash your ginger thoroughly, scrubbing the skin vigorously to remove any residual dirt.
  2. Slice the ginger into 2-3 inch rounds. Using a mallet, pound the ginger pieces until they begin to release their juices. You should have roughly 2 cups of this pounded ginger.
  3. Add the pounded ginger and any released juice to a large pot and cover with 10-12 cups of cold water. Place on the stove and allow to boil for approximately 30 minutes. Then turn the heat down to a medium heat and allow to simmer for another 30 minutes. If too much water evaporates during this process, feel free to add more, according to your taste preferences.
  4. Pour the ginger tea through a fine mesh strainer to remove all ginger particles. Serve warm, with or without a sweetener such as palm sugar.

13 comments… add one
  • Troy October 29, 2018, 4:06 am

    I actually blend the ginger then boil it, strain it into a jug, that way I have plenty cold as well, when I’m about to serve I add one cup of the premade ginger juice and a full lime to the blender then blend and then I blend a lime in the juice strain and serve cold or hot. Its my go to drink in the mornings.

  • Aarti Berwal April 10, 2018, 12:25 pm

    I’m going to make a ginger tea
    Thanks for sharing

  • Helen Lowrey February 13, 2018, 12:40 am

    I love this tea.
    No sugar for me.
    My niece also loved it.
    I tried it cold.
    It’s best heated.
    Thank you !

  • Rao Konidena October 13, 2017, 6:54 pm

    I had this tea for the first time in LA at George’s Thai Bistro. Now thanks to your recipe I am making it. GOD BLESS!

    • Iwona Buss February 4, 2018, 10:26 pm

      Add pandan leaves to the cooking pot it’s amazing and loads of health benefits to drinking this tea, in cold weather you can also add whiskey and have hot toddy

  • Jen May 25, 2017, 11:30 pm

    Hi Rachel,
    I made the ginger tea and found it a little strong for my taste so I froze it in ice blocks and then just added an ice block to boiling water. I now have ginger tea whenever I want! Thanks for your recipes :)

    • Rachel May 27, 2017, 2:36 am

      Jen, what a great idea! Thanks for sharing :)

  • Jen January 21, 2017, 9:27 pm

    Hi, Can you tell me if you can then keep the tea in the fridge and heat it as you go, if you think this can be done, how long would the tea be able to be kept? I am the only one in my house who loves ginger tea.
    Thank you for sharing your recipes :)

    • Rachel January 23, 2017, 8:11 pm

      Hi Jen, yes, you can certainly keep the tea in the fridge and heat it in portions! I don’t know exactly how long it would last like this, though. If you try it, let us know!

  • Adam Shed November 7, 2016, 2:24 am

    We have been following you because you’re similar to us as a Thai, white mixed couple. If you are ever in Houston we’ll have you for dinner or we can have a double date. I just used your ginger tea recipe to help with the framework of mine. I usually combine my own ideas with inspiration I get from others. I dig your style and I’ll put a link to give you a bit of credit and traffic for it. :O) Adam

  • Yvette February 3, 2014, 5:45 pm

    I’m going to try this… I absolutely love hot ginger tea and my experiments thus far have not worked. Lovely photos, too… Thank you!

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