Day of the Dead (Dia de los Muertos) is a multi-day event that is celebrated in many locations, including Puerto Rico. It is a joyful celebration of life for those who have passed. It is a tradition once lost that is now coming back which includes live music, family, community, and specific foods.
Tè de jengibre (ginger tea) is a family tradition for Malenis Holloway Nazario – it is served with other funeral foods like hot chocolate, Maria cookies, Cameo cookies, Florecitas, Queso de Bola (edam cheese), pan sobao with butter and other goodies.
Ingredients
Ratios may be adjusted to taste
- 4oz Ginger Root
- 8-10 cups Water (to preference)
- Milk of Choice
- Sugar
- Butter (softened)
Steps
- Cut and peel ginger root into 1/4 piece sections.
- Pour water 8 to 10 cups of water into a saucepan and bring water to a boil.
- Add the ginger slices to the boiling water.
- Boil the slices for 3 minutes.
- After 3 minutes of boiling, reduce heat to a simmer. Cover saucepan with a lid and simmer for 30 to 40 minutes.
The longer you simmer the ginger, the stronger the tea will become. When the liquid becomes a yellowish color, the ginger tea is ready. - Remove the cooked ginger slices from the saucepan and discard.
- Add milk of choice and a teaspoon of butter and sugar to taste.
Ingredients (and accompanying treats) can be found in any LatinX market, here is one that Malenis recommends close to Evanston (Logan Square would have more options):
La Unica (Food Mart) – 1515 W Devon Ave, Chicago IL 60660. (773) 274-7788.
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