Eosinophilic Esophagitis Friendly Ginger Chamomile Iced Herbal Tea
Soothing, golden, and genuinely refreshing, this iced herbal tea is the kind of drink that feels like a small act of self-care on a warm afternoon. Fresh ginger is simmered low and slow until the water turns fragrant and lightly golden, then chamomile tea bags are steeped right in that same pot, layering floral and spicy notes into every sip. A touch of honey rounds everything out with gentle sweetness, and the whole thing gets strained, chilled, and poured over ice for a clean, beautiful result. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger ingredients that sneak into packaged beverages — this recipe sidesteps all of that with just four simple, whole-food ingredients. No artificial flavors, no dairy, no gluten, no common allergens hiding in the mix. The optional fresh mint garnish adds a bright finishing note without introducing anything complicated. It's an elegant, fuss-free drink that's as easy to make as it is satisfying to sip.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 chamomile tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
- 2 tbsp honey
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan over medium-high heat and bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly golden.
- 2
Remove the saucepan from the heat, add the chamomile tea bags, and steep for 5 minutes, until the liquid is a deep golden-amber color.
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