Spiced Persimmon Turmeric Tea

By mm_food4me

Although technically an infusion and not a proper tea (since it contains no tea leaves and is naturally free of caffeine) its tongue tingling properties are just perfect for the fall and winter seasons when our bodies and immune systems often take a beating.

.  An invigorating kick of black pepper and the subtle sweetness of persimmons completes the package; each playing a key role and adding depth and complexity to the final preparation. The heat of the ginger and pepper call attention to the earthiness of the turmeric, an accent of cinnamon sets them off and the whole thing is smoothed out by the sweetness of the persimmons.
And while it’s simmering away on your stove it has the added benefit of wrapping your house in the unmistakably cozy smells of the season.

Ingredients

• 8 cups/64oz filtered water
• One 3 inch piece peeled and thinly sliced fresh ginger
• One 3 inch piece peeled and thinly sliced fresh turmeric root
• 1 teaspoon fresh good quality peppercorns
• 6 good quality cinnamon sticks, preferably celyon cinnamon
• 2 small or 1 large fuyu persimmon, thinly sliced (save a few slices for serving)
• Sweetener of choice (ex. honey or stevia) to taste

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from gourmandeinthekitchen.com

Preparation

Step 1

Place the water, ginger, turmeric, peppercorns, cinnamon sticks and persimmon slices in a large saucepan and bring to a boil. Lower heat, and simmer on low for 20 to 30 minutes.

Strain tea through a fine mesh strainer (or pour through a coffee filter to catch sediment).

Pour into cups or bowls. The softened persimmons may also be added or add a few fresh slices for garnish and serve adding preferred sweetener to taste.

Alternatively you can cool the tea to room temperature and refrigerate for a couple of days and reheat as desired.