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Salabat - Filipino Ginger Tea - Instant Pot + Stove-top

The Salabat is the traditional Filipino Ginger Tea, made from fresh ginger slices. In the Philippines, this is a cure-all for sore throats, coughs, colds, or upset stomachs. It is also recommended to soothe vocal chords. It can also serve as a wellness beverage. The combination of a fresh ginger brew, honey and citrus juice like calamansi or lemon provide curative effects when taken often. This recipe was inspired by a previous blog post on Asian in America.
*I share 2 alternative ways to prepare Salabat: Stove-top or in the Instant Pot.
Cook Time10 minutes
Total Time10 minutes
Course: Beverages, Drinks
Cuisine: Asian, Filipino
Servings: 2 cups
Calories: 32kcal
Author: Elizabeth Ann Quirino

Equipment

  • Kettle or Medium-sized Stockpot
  • 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

  • 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:

  • 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.

Nutrition

Serving: 1g | Calories: 32kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 18mg | Sugar: 9g | Calcium: 11mg