Easy home-made lemon honey ginger tea recipe

Drinking lemon honey ginger tea regularly can be helpful in many ways. This simple and refreshing tea can be enjoyed cold or hot - whatever way you prefer.

The individual ingredients of a lemon honey ginger tea is also often used to help ease cold and flu symptoms through a combination of unique and natural medicinal qualities that boost the immune system.

Ingredients

• Fresh ginger, small piece peeled and thinly sliced (you can use more if you prefer more spicy taste to your tea)
• Water, 3 cups
• Honey, 1 Tablespoon (more or less according to your sweetness)
• Lemon, 1 piece cut into small and thin wedges
• Tea powder, 4 Tablespoons (you can use bags, flavored tea or red tea. It's your choice)

Directions

1. Place ginger, powdered tea and water in a saucepan over low heat. Put the lid on and let it boil for about 10 minutes. Once it's 10 minutes, turn off the fire and continue to let the saucepan sit covered for atleast another 10 minutes. This allows the ginger and tea to be infused.

If you are using a teapot, add ginger and tea powder in the teapot and pour boiling water in it. Let it rest covered for atleast 15 minutes.

2. Strain the tea through a sieve to remove the ginger and tea powders.

3. Add lemon slices and honey to the sieved tea and drink it immediately if you like it hot. 

If you want cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.

4. Be experimental by adding other ingredients that you like. You can add camomile, cinnamon, orange or even mint.

Easy Moist vanilla cupcakes with frosting recipe

It's really super easy to make yummy vanilla cupcakes. Here's a very easy receipe to follow:

Vanilla Cupcakes with frosting recipe

Makes 16 cupcakes

Ingredients:

A. Dry ingredients:

1 and 3/4 cup all purpose flour

1 tsp baking power

1/4 tsp baking soda

1/4 tsp salt

B. Wet ingredients:

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup milk

1/2 cup yogurt

2 tsp vanilla extract

Method:

1. Pre-heat oven to 180°C.

2. Sift together all the dry ingredients (section A) and leave it one side.

3. Cream together butter and sugar until light and fluffy. Then add in the eggs one at a time.

4. In a seperate bowl, Mix together the remaining wet ingredients (yogurt, milk and vanilla extract) and leave it one side.

5. Add in 1/3 of the dry ingredients to the creamed mixture and then add in 1/2 of the wet ingredients. Repeat until all ingredients are combined. We are done when streaks of flour in the batter are not visible.

6. Line cupcake pans with cupcake liners and fill with 1/4 cup batter.

7. Bake for 15-18 minutes at 180°C or until golder brown. Let the cupcakes cool to room temperature.

Vanilla Buttercream Frosting (optional)

Ingredients:

2 cups powdered sugar

1 cup unsalted butter

2 tsp vanilla extract

Rainbow sprinkles (optional)

Food coloring (optional)

Method:

1. To make the frosting, mix together butter, vanilla extract and food colouring in a bowl.

2. In a separate bowl, sift the powdered sugar. Then add to the butter mixture slowly and mix until mixture is smooth. 

3. Pipe frosting into the COOLED cupcakes and sprinkle with rainbow sprinkles for added colour and crunch.