Currant Tea with Ginger

Name: Currant Tea with Ginger
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 100 gm fresh, thawed, or sugar-mashed currants; 0.5 ts grated fresh ginger; 1 piece shot of crème de cassis liqueur or blackcurrant vodka; sugar to taste; 1 piece sprig of mint for garnish; hot water

June 23, 2026August 25, 2026 Kateryna Bondar

Course

Drinks

Serves 1 people

Prep time

10m

Currant tea is an evening warming drink, a true record-holder for vitamin C content. It is made not from tea leaves but from currants, which are steeped in boiling water together with grated fresh ginger right in the teapot or French press, then enriched with crème de cassis blackcurrant liqueur or a corresponding tincture.

Ginger adds a spicy heat, mint adds freshness, and the crème de cassis intensifies the berry aroma, making the drink truly autumnal and evening-like.

Handy Tips

Fresh, frozen, or sugar-mashed currants all work; in the latter case, reduce the amount of added sugar.
Do not pour rapidly boiling water over the currants the moment it comes off the heat; cool the water a little to 195 to 205 degrees Fahrenheit to preserve more vitamin C and avoid excessive bitterness from the seeds.
For a non-alcoholic version, simply skip the liqueur; a spoonful of currant jam will restore the depth of flavor.

Serve hot, garnished with a sprig of mint. You can leave the berries in the cup, as they will keep releasing aroma. Add the liqueur last so the alcohol does not evaporate in the high heat.

Ingredients

Instructions

Place the currants and grated ginger in a warmed teapot or French press. Pour over hot water and let it steep for 5 to 7 minutes.
Add the liqueur (or vodka), sugar to taste, and mint. Serve hot.

Nutrition: Calories: 170 kcal · protein 1 g · fat 0 g · carbs 20 g (per serving, estimated)