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This metabolism tea is a zesty, hydrating drink with a real bite from fresh ginger and cayenne. It comes from my 21-Day Cleanse, where I sip it between meals or right before I eat. Lemon and apple cider vinegar keep every sip tangy and bright, while raw honey mellows it all out.
On busy afternoons, I stir up a glass in five minutes and sip it while I get dinner started. Best of all, it’s caffeine-free, so you can enjoy it at any hour. It’s also one of my best weight loss drinks.
You might also like these warm drinks: Ginger Lemon Honey Tea and Spiced Golden Milk.
Table of Contents
What Is Metabolism Tea?
Metabolism tea is a bold, tangy drink made with fresh ginger, cayenne, lemon, apple cider vinegar and raw honey. It’s gluten-free, dairy-free and ready in five minutes in a single jar. Each glass is mostly water, so it feels light and refreshing.
Serve it warm in the morning, or pour it over ice on hot afternoons. As for the ginger, start with 1 tablespoon for a mellow sip, then work up to 2 for more heat. Grate it finely and press it into a tablespoon to measure.
Metabolism Tea Ingredients
Here’s a quick breakdown of why I use each ingredient in this recipe.
- Fresh ginger gives the tea its spicy, warm bite, and grating it finely helps it blend into every sip.
- Raw apple cider vinegar adds a sharp, tangy edge, and I reach for Bragg’s apple cider vinegar.
- Fresh lemon juice adds bright citrus that keeps the tea refreshing, so squeeze it yourself.
- Raw honey softens the tang with gentle sweetness, so stir it into the warm water first.
- Ground cinnamon adds warm, sweet spice that rounds out the heat.
- Cayenne pepper builds a slow, lingering heat, so skip it if you’re sensitive to spice.
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How to Make Metabolism Tea
- Dissolve the honey. Stir the honey into a cup of warm water until it dissolves completely. Use warm water rather than boiling, so everything mixes easily.
- Add the lemon and vinegar. Next, pour in the lemon juice and apple cider vinegar, then give the jar a quick stir.
- Grate in the ginger. Then grate the fresh ginger straight into the mason jar and stir it in.
- Add the spices. Sprinkle in the ground cinnamon and cayenne pepper.
- Mix and taste. Whisk everything well, or screw on the lid and shake the jar. Finally, taste it and add a little more ginger if you want extra heat.
Substitutions and Variations
- Ginger: Use fresh ginger for the brightest, spiciest flavor.
- Less heat: Leave out the cayenne, or add just a small pinch instead of the full amount.
- Sweetener: Swap maple syrup for the honey, and the tea becomes vegan.
- Iced: Pour the finished tea over ice and add an extra squeeze of lemon.
Make-Ahead, Storage and Freezing
You can make a big batch of this tea ahead of time, and the freezer makes it easy. Mix everything except the water, then freeze it in 2-tablespoon cubes. Later, drop a few cubes into a mug of warm water and stir until they melt. Otherwise, mix a fresh glass whenever you want one, since the recipe makes a single serving.
Ginger Lemon Metabolism Tea
Jen HansardVideo
Ingredients
- 1 cup water warm
- 1 tablespoon raw honey raw
- 2 tablespoon lemon juice
- 2 tablespoon raw apple cider vinegar raw
- 2 tablespoon ginger root grated
- ⅛ tsp ground cinnamon ground
- ⅛ tsp cayenne pepper
Instructions
- In a mason jar, stir the honey into the warm water until dissolved.
- Add the lemon juice, apple cider vinegar, ginger, cinnamon and cayenne.
- Whisk well, or cover with a lid and shake to combine.
Recipe Notes
- Ginger Tip: Grate fresh ginger root on a fine grater for the brightest flavor. Strain it out before drinking if you prefer.
- Spice Level: Start with a small pinch of cayenne, or leave it out if you’re sensitive to heat.
- Vegan Swap: Honey isn’t vegan, so use maple syrup instead.
- Make Ahead: Mix everything except the water and keep it in a sealed jar in the fridge for up to 5 days. Shake, then stir a spoonful into warm water.
Nutrition
Common Questions
Expect a tangy, lively sip with a warming, spicy finish from the ginger and cayenne. The honey smooths out the vinegar.
Sip it between meals when you want something zesty, or pour a glass right before you sit down to eat. Serve it warm on cool mornings, or pour it over ice when the afternoon heats up.
Use 1 to 2 tablespoons of freshly grated ginger, depending on how much heat you like. If you’re new to ginger, start with 1 tablespoon and work up from there.
Yes, freeze a batch made without the water in 2-tablespoon cubes. Then stir a few cubes into a mug of warm water whenever you want a cup.
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Questions: Can I add tumeric to this recipe? Also, can it be made into a paste (without the water) and just scoop out what I need to make a tea? If so, how should it be stored? Thanks
Hey Cheryl— You could add turmeric to enhance the anti-inflammatory properties. If you decide to try to make it into a paste, I would store in the fridge and use within a week. My preference would be to make Metabolism Tea Cubes and freeze them so they can last longer and are easier to use.
how many cubes would be a serving size?
Really simple to make and tasty! I enjoy that it was warm.
There’s something so soothing about it being warm, right?!
How long before a meal should you drink this? For best results?
I would shoot for 20 minutes before a meal so your body has time to respond to it. It can also help lower your blood sugar levels from the meal you eat, which is a nice bonus of the apple cider vinegar.
I’m new to this so maybe already asked. Can this be made ahead and put in refrigerator? Or leaving it out on counter ok? Also, there isn’t any “tea” in this?
Hi Nancy! If you make ahead make it in a mason jar without the water and you can leave it out on the counter. When you’re ready to drink it, stir in the warm water.