Are you looking for a wake-me-up drink that will splash your body with lots of antioxidants? This robust, tangy, and spicy ginger shot recipe is a potent drink with anti-inflammatory and immune-boosting properties.
Hi lovely, it's Fall, the temperatures are falling, and unfortunately, seasonal infections will rise!
If you are looking for a way to pep up your day and, at the same time, boost your immune system, then this fresh ginger shot with cinnamon will be your best bet!
Besides being an immune booster, this spicy ginger shot will boost your metabolism and help lower insulin and weight loss.
Making this ginger shot is relatively quick and easy, and you don't need a juicer, especially if you don't have the high-quality one that squeezes all the juices out.
Instead, use a high-speed blender and a fine mesh strainer to make this super-healing ginger shot.
I do not use any sweeteners or fruits, but if you are not accustomed to these strong spicy flavors, add pineapple, mango, honey, or stevia.
Benefits of ginger shots
This ginger-turmeric shot recipe is made with whole ingredients to give you the maximum of their health benefits. A drink to have when having a cold or any time of the year to kick your system up.
Ginger is a root with powerful antioxidants. Use it fresh to enjoy its zingy, spicy kick that makes this shot amazingly good. It's mainly used for digestive issues and has calming and soothing effects on the gut.
Ginger is also an antibacterial and antiviral that can help you fight infections.
Turmeric is known for its yellow powder color that makes curry. But what's medicinal in turmeric are the components known as curcuminoids. These are powerful compounds with super antioxidants, anti-inflammatory, anticancer, neuroprotective, and cardioprotective effects.
Consider using fresh turmeric root as it has all these components, plus its essential oils and volatile components that you'll not get in Curcuma powder.
I like using cinnamon sticks instead of grounded powder. Cinnamon sticks have all the nutrients and yield fresh cinnamon flavor that you'll not find in powder since some of these flavors are volatile and are lost with time.
Cinnamon is excellent for boosting your metabolism, and it reduces insulin by lowering fasting blood glucose and obesity. Also, it has anti-inflammatory properties.
Add cinnamon into your meals and drinks, for it's a rich source of magnesium, calcium, iron, and vitamin k
I recommend Ceylon cinnamon (even though you might not get it from "normal" grocery stores) because the bark is soft compared to regular Cassia cinnamon.
You can use lemon or lime, which will offer you a good amount of vitamin C. Vitamin C is widely known for its function as an antioxidant.
How to make these ginger shots
Making this ginger shot recipe is super easy, it might take you a couple of minutes and some cleaning to do after that, but all the work is worthwhile!
- Whenever possible, opt for organic, especially for lemons/lime.
- Start by cleaning the roots and the lemon/lime.
- Cut the ginger and turmeric into pieces without peeling them.
- Press and roll the lemon on your working surface to release its juice from the pulps. Cut the lemon into pieces without pressing.
- Break the cinnamon stick using something heavy or a hammer if using cassia cinnamon! The best option is to get Ceylon cinnamon sticks.
- Place all the ingredients in a blender.
- Please see the full recipe in the recipe card.
If your blender gets stained, wash it with hot soapy water, and don't panic! The turmeric stain will disappear with time as you keep on using your blender.
Can you store this ginger shot?
Consider consuming your freshly made juices immediately to avoid loss of essential nutrients like vitamin C and volatile components like those in turmeric, ginger, and cinnamon, but also to prevent oxidation.
But if you make more ginger shots, make sure to store the rest in a tightly closed bottle and place the bottle in your fridge. Consume it within the next 2 days.
After storing the ginger shots for several hours, you'll notice that the creamy part separates from the water. This is normal. Shake the jars to mix the shots before drinking.
After storing the ginger shots for a day, the taste, flavor, and texture differ.
How do you serve the ginger shots?
Honestly, I love ginger and cinnamon, and raw turmeric isn't a bother to me.
However, I know these are strong tangy, spicy flavors that, if you are not used to them, can be hard to sip a whole mason jar on a single sit!
I like using silken tofu to break the strong flavors. I haven't tried it with yogurt yet, but this can be an option.
Tofu has no flavor on its own, so it doesn't affect the other flavors.
But if you are new to raw turmeric, whole lemon, and ginger, then:
- Don't make a lot.
- Try consuming the shot at one set, just as you'd with medicine. You can split the serving into 3 doses within a day.
- If it's still too strong, add more ice cubes or mix the shot in a smoothie.
- Add some sweetener like honey.
Tips for the best results
- Use organic, so you don't have to peel anything.
- Use a spoon to squeeze out most of the juice from the residues. Some fiber will be beneficial to your gut microbiome.
- Adapt it to your liking. If you like more cinnamon than raw turmeric, use half a turmeric root and increase the number of cinnamon sticks.
I hope this ginger shot will help you face the cold season. If you make it, please share your opinion by commenting here below.
Talk to you soon. As always, you have the power to heal yourself.
My love to you, Githu
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- a fine mesh stariner
- a spoon
- A bowl
- a kitchen knife
- A chopping board
- a thumb of fresh ginger root or more
- 1 fresh turmeric roots or less
- 2 Ceylon cinnamon stick or more
- 1 lemons/limes
- 1 cup cold water
- ½ cup ice-cubes
- 100g ½ cup cold silken tofu
- sweetener (optional)
- Clean the roots together with the lemons/limes
- Chop the roots into pieces without peeling them
- Roll and press the lemons on the chopping board to release the juice from the pulps
- Cut the lemons into cubes without peeling
- Break the cinnamon sticks into pieces. Ceylon cinnamon is easy to work with
- Put the spices and lemons, plus a cup of water into a high-speed blender and blend for about 30 seconds
- Place a mesh strainer on a bowl
- Pour a little amount of the mix into a strainer and use a spoon to filter the liquid
- Discard the residues and repeat the process till all the ginger shot is filtered
- Rinse the blender
- Pour the filtered liquid in the bowl back into the blender and add the tofu, ice cubes, and some sweetener if you opt for it.
- Blend at a high speed
- Serve and drink immediately
- Store any extra ginger shot into a tightly closed jar or bottle and consume within 2 days.
- You can leave out the tofu. However, it makes this ginger shot creamy, reducing the sharp spicy flavor and making the shot mild and enjoyable.
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