Dairy Free Green Tea with Lemon Balm and Ginger
This soothing brew layers the grassy brightness of green tea with the citrusy floral notes of fresh lemon balm and a gentle warmth from sliced ginger — it's the kind of cup that feels like a reset button. Every ingredient here is naturally free of dairy, so there's nothing to swap or second-guess; it's simply a clean, plant-based drink from start to finish. The technique matters more than you might expect: ginger gets a brief simmer first to coax out its warmth, then the heat is dialed back before the green tea goes in, which keeps the flavor smooth and clear rather than sharp or astringent. Pressing the lemon balm leaves through the strainer releases their fragrant oils and gives the tea a lovely herbal lift that you just can't get from a standard tea bag. A spoonful of raw honey rounds everything out, and a squeeze of lemon juice at the end adds a bright little finish if you want it. It's an effortless recipe that rewards a little patience, and the result is far more nuanced than anything you'd pull off a café shelf.
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- 2 tsp loose-leaf green tea (or 2 green tea bags)
- ¼ cup fresh lemon balm leaves, lightly packed
- 1 tsp fresh ginger, peeled and thinly sliced
- 1–2 tsp raw honey, to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the filtered water and sliced ginger in a small saucepan over medium heat and bring to a gentle simmer, about 3–4 minutes. Remove from heat and let the temperature drop for 1–2 minutes until it is no longer at a rolling boil — green tea steeps best around 170–180°F (77–82°C) to avoid bitterness.
- 2
Add the green tea and fresh lemon balm leaves to the hot ginger water. Steep for 3–5 minutes, until the tea is a clear pale gold and the lemon balm aroma is noticeable. Do not steep longer than 5 minutes, as the green tea will turn bitter.
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