Salabat – Filipino Ginger Tea – Instant Pot + Stove-top
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If you’re starting a cold or not feeling well, a piping-hot cup of the Filipino Salabat- Ginger Tea is perfect if you have a sore throat, the flu or an upper respiratory infection. Even if you’re feeling fine, make salabat and sip a cup. Take a few slices of fresh ginger, pour water over it in a pot and boil. Let it steep so the bold, spicy flavor can spike the brew. Sprinkle calamansi or lemon juice and sweeten with honey.
Salabat is also a wellness beverage for most Filipinos. If you are a singer, whether amateur or a pro, a warm cup of salabat does wonders. When we were in high school, If we so much as squeaked during singing practice, our music teacher compelled us to drink a cup of Ginger Tea- Filipino Salabat before any choir performance.
This ginger tea, brewed slowly and with hints of citrusy calamansi the Filipino lime was not just the cure-all for all colds, coughs, upset stomachs, nausea or other ailments. It was also good for our vocal chords, according to Sister Consuelo, our music teacher. If we sang badly during music practice, she reminded us to “go ask your mother to make you ‘salabat’”. Whether it was from the boost of a spicy hot drink, or the mellow effects of citrus, this was the drink that healed our spirits, and warmed our souls. The Salabat was and is a cure-all that never fails.
For more information about calamansi, the Filipino lime, here’s my feature on Simply Recipes. Click here.
Salabat - Filipino Ginger Tea - Instant Pot + Stove-top
Equipment
- Kettle or Medium-sized Stockpot (for stovetop cooking)
- Instant Pot - 3 or 6 quarts (if using a multicooker)
Ingredients
- 1/2 piece fresh ginger, about 2-inches length peeled, sliced thin
- 3 cups water for boiling
- 2 teaspoons calamansi or lemon juice
- 1 to 2 Tablespoons honey
Instructions
To prepare stove-top (option 1)
- Place the ginger in a medium-sized stockpot.
- Pour the water over the ginger. Bring to a boil. When water boils, reduce the heat and simmer on low for about 10 minutes. At this time, you will be able to smell the gingery aroma from the brew. The tea will turn a dark amber color.
- By this time, the ginger slices would have softened.Place the ginger slices on a sieve or small colander. Press the ginger so that the juices pour down the tea. This adds a stronger ginger flavor. You may keep the ginger slices in the liquid or if preferred, discard them when you serve the tea.
- Pour the tea in cups. Sprinkle the calamansi or lemon juice. Sweeten with a teaspoon or more of honey per cup. Stir the Salabat to blend ingredients. Serve piping-hot.
To prepare in the Instant Pot: (option 2)
- Pour the water in the inside pot. Add the fresh ginger slices.Close and lock the lid. Set the release valve to Sealing.Select Manual and cook at High Pressure for 5 minutes. When cooking is complete, do a Quick Release and carefully open the lid.Place the ginger slices on a sieve or small colander. Press the ginger so that the juices pour down the tea. This adds a stronger ginger flavor. You may keep the ginger slices in the liquid or if preferred, discard them when you serve the tea.Use a large ladle with a long handle to pour the Salabat into cups. Stir in the calamansi or lemon juice. Sweeten each cup with a teaspoon or 2 of honey.Serve piping hot.
Notes on the Instant Pot:
- It takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicookers, please consult the product manual.The Instant Pot is ideal to use when you need to walk away from the kitchen and don't have to watch the stove.Quick Release is when you release the pressure instantly. Press Cancel and turn the Steam release handle on the lid to a Venting position.
Cook's comments:
- Enjoy cups of piping-hot salabat with a fruit, a snack or a meal. This is a wellness, as well as a curative beverage.For more details about Calamansi, the Filipino lime, check out my feature on Simply Recipes. Click here.
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
