One thing about me is that I will always order a ginger shot if it’s on the menu. There’s something about that mildly spicy kick that just feels like your insides are going to love you.

Recently, on a trip to Byron Bay, I ordered one from The Roadhouse, expecting a cold shot to come out, as normally they are. To my surprise the handed it to me and it was warm. It was a slightly chilly morning and I had just been for a walk, so this was so exciting to me (yes it doesn’t take much to excite me when it comes to good food and drink).

The thing is, I don’t like having cold things in the morning. The little I know about Chinese medicine tells me that it’s not good for health or digestion – and honestly I feel this if I ever eat frozen berries, it just doesn’t feel right in the body.

So having this shot warm instead of cold, was just groundbreaking. I often have ginger tea, but often can’t down a whole mug of tea in the morning, so I set out to make my own so I could recreate this at home.

What I love about this, is that you make them in bulk. So it really just becomes a “just add water” situation. I love to stir in a little raw honey from time to time.

I have tried both straining and leaving the chunks in. I don’t mind the chunks. But if you are fussy, strain.

It’s a super forgiving recipe. If you have a little less of any of the ingredients, it will still work.