Ginger shot
This robust, tangy, and spicy ginger shot is a potent drink with anti-inflammatory and immune-boosting properties. A beautiful way to kick-start your day
Servings: 2 people
Calories:
Equipment
- a fine mesh stariner
- a spoon
- A bowl
- a kitchen knife
- A chopping board
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.