Citrus & Fresh Lemongrass Tea. This flavorful Thai-inspired hot tea was a local favorite of mine when we lived in Germany. I’ve recreated it so I can enjoy it at home!
Kumquat & Fresh Lemongrass Tea
One of the best parts of living in Germany for a few years was all the fantastic food. While we loved the local German-fare of brats, schnitzel, spaetzle, and beer, it was nice to go out for other cuisines as well.
There was a fabulous local restaurant called Mr. Lian that served up Asian fusion dishes that make my mouth water just thinking about it. During the cold German winters, one of my favorite drinks there was their house-made Hot Thai Lemongrass Tea.
I re-created my own version that’s pretty spot on if I do say so myself. All you need is a few fresh ingredients from the produce section.
Lemongrass Tea Recipe Notes
- Fresh Lemongrass. Using fresh lemongrass is key. It’s often used in Thai dishes and is one of my favorite scents and tastes. I’ve never had trouble finding it in my local grocery.
- Prepping the Lemongrass. I use a knife to remove the root and outer 1-2 layers of the stalk. Then I slice it into 1″ pieces on the diagonal. For the piece(s) I’m going to use in the tea; I crush it just a bit to help release the lemongrass flavors.
- Kumquats. The first time I ever ordered this tea was the first time I ever had a kumquat. They’re a cute little citrus fruit with edible skin and seeds. They’re sweet-tart in flavor and high in Vitamin C and fiber (among other health benefits). They are in season from roughly November-April. Again, I’ve never had trouble finding these in my local grocery, but you can sub a thin orange slice if you do.
- Fresh Lemongrass freezes wonderfully, so you can pop the extra pieces into a Ziploc bag and throw them in the freezer.
- Use the extra in Thai like this Thai Coconut Soup or this Vietnamese Lemongrass Chicken.
- 1/2 inch piece Fresh Lemongrass
- 2 Fresh Mint Leaves
- 1 kumquat, halved
- 1 thin slice of lemon, seeds removed
- 1 tsp honey
Place fresh lemongrass, honey, and mint in a mug.
Pour boiling water over it and steep for 3-5 minutes, depending on how strong you like your herbal teas.
Once the brew time is up, squeeze a bit of kumquat juice into the tea and top with the kumquat halves and lemon slice.
Using fresh lemongrass is key.
Prepping the Lemongrass: I use a knife to remove the root and outer 1-2 layers of the stalk. Then I slice it into 1" pieces on the diagonal. For the piece(s), I'm going to use in the tea, I crush it just a bit to help release the lemongrass flavors.
Kumquats are in season from roughly November-April. During the off-season, you can sub a thin slice of orange.
Amount Per Serving Calories 30
I hope you enjoy this Fresh Lemongrass Tea as much as I do!