Black Currant Ginger Tea

We have had more snow and the temperature has dropped below freezing once again. One of the nicest ways to warm up is with this herbal tea. Last fall my husband came back from Japan with a package of Black Currant Ginger Tea that he bought on a whim. It turned out to be so delicious that we tried to order more online, but found that it is not available outside of Japan. So, until his next trip, we need to either go without or make our own, and have spent the last few months experimenting until we have come up with a substitute that matches the flavor of the original. Gathering the ingredients will involve a trip to an Asian market for a bag of Korean or Japanese instant honeyed ginger tea and some powdered honey granules. From an Eastern European market, or this online source (balttradeusa.com), you will need some Russian kissel (an instant starch drink) with black currant flavored granules. And, finally, you need a bottle of Ribena black currant syrup, available at British import markets or Asian markets. But once you have the ingredients, it is very easy, and so comforting.

Black Currant Ginger Tea
2-1/2 Tbsp. Black Currant Kissel granules
1/4 tsp. honey ginger tea granules
1/8 tsp. powdered honey crystals
1 tsp. Ribena black currant cordial
1 c. freshly boiled water

Combine Kissel, ginger tea, and honey powder in a tea cup and stir. Add Ribena and boiling water. Stir again. Makes 1 serving.

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