Ginger Tea: Hot or Iced? How to Serve It Both Ways

Ginger Tea · Thai Spice is still, not sparkling. Real ginger slowly simmered with lemongrass, lime and spices, then bottled. That makes it one of the most flexible drinks we make: it's great cold, and just as good warm.

Iced (our default)

Pour over a full glass of ice. The cold tightens the ginger and lets the lemongrass and lime come through clean. Perfect for a hot afternoon or alongside spicy food.

Upgrade it: add a slice of lime and a sprig of mint, or a splash of soda water for a little sparkle.

Warm (rainy-season mode)

Pour into a small pan and warm gently until it's steaming, but don't let it boil, so the aromatics stay bright. Serve in a mug. The spice blend really opens up when it's warm.

Upgrade it: a thin slice of fresh ginger, a stick of cinnamon, or a spoon of honey if you like it sweeter.

Fizz or Tea?

• Ginger Fizz: sparkling, bright, lime-forward. Big kick, best ice-cold.
• Ginger Tea: still, rounded, warmly spiced. Great iced, just as good warm.

Can't decide? That's exactly why the Fizz & Tea Duo exists.