This is a great tea, served hot or iced,  depending on the weather! James wanted green tea with honey, I wanted tea with ginger, and here is the end result. The ginger gives this tea just a hint of flavor and spice, which is perfect for the Gingerama category. Enjoy a tea-riffic Jenn Original Recipe (sorry, couldn’t help myself).

8 green tea bags
8 cups water
1/3 cup honey
1 3-inch piece of ginger, peeled
lemon wedges, for garnish

Cut ginger into half-inch slices. Bring water to a boil and pour over tea bags and ginger slices in a heat resistant pitcher. Steep for 5-10 minutes and remove tea bags. Stir in honey and steep ginger an additional 5 minutes. Remove ginger slices.

Serve immediately warm, or chill 1-2 hours and pour over ice and lemon wedges.

Based on the Homemade Chai Mix, I created this mixture by adding vanilla and ginger flavors to my morning chai. I’m also submitting this as Gingerama Recipe #10!

2 tsp vanilla extract
1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Use 2 teabags for every 1 1/2 cups water and steep for at least 5 minutes. Remove teabags and stir in 2-3 spoonfuls of chai mixture (per 1 1/2 cups brewed tea).

I prefer to strain my chai before drinking because the spices do not dissolve and sediment (for lack of a better work) will fall to the bottom of the glass.

Chai can be stored, covered, in the refrigerator for approx 2 weeks.

From the magazine Cooking Light, “this sweet-tart beverage is refreshing on a hot day. Feel free to adjust the sugar to suit your taste.” Chill out with Ginger Recipe #9.

6 cups cold water, divided
1/2 cup sugar
3 tbsp chopped peeled fresh ginger
3 tbsp grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
lime wedges, for garnish

Combine 1/4 cup water, sugar, ginger, rind and mint leaves in a blender. Process until well blended. Cover and chill for 2 hours.

Add remaining 5 3/4 cups water and lime juice. Stir well to combine. Garnish with lime wedges, if desired.

This spicy dish comes from Southern Living. The ingredients are similar to Beef with Ginger, but the sauce is completely different. This is a great side to Beef with Ginger and Coconut-Ginger Rice. Heat things up with Ginger Recipe #8.

1/4 cup soy sauce
4 green onions, sliced
2 tbsp sesame seeds, toasted
2 tbsp brown sugar
2 tbsp grated fresh ginger
1 large garlic clove, minced (about 1/2 tsp)
1/2 tsp crushed red pepper
2 tbsp sesame seed oil
1 lb fresh broccoli, trimmed and separated into florets

Stir together first 7 ingredients and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add broccoli and saute 3 to 5 minutes or until crisp-tender. Stir in soy sauce mixture until thoroughly heated, coating well.

From Southern Living, this is a great Chinese-inspired dish. Here is Ginger Recipe #7.

1 lb sirloin steak, chilled
1/4 tsp salt
1/2 tsp pepper
2 tbsp grated fresh ginger
2 tsp sesame seed oil
1/2 tsp minced garlic
2 tsp lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 tsp cornstarch
6 green onions, sliced
1/2 tsp crushed red pepper (optional)
hot cooked long-grain rice

Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper. Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.

Saute ginger in hot oil in a large nonstick skillet over high heat for 2 minutes or until tan-colored. Add minced garlic and saute 30 seconds. Add beef, cook 2 minutes or until mostly cooked, stirring constantly. Stir in soy sauce.

Combine beef broth with cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions and, if desired, crushed red pepper. Cook 1 minute. Serve immediately over hot cooked rice.

This recipe goes well with Coconut-Ginger Rice.