My favorite way to drink ginger tea is to make it from fresh ginger root, brown rice tea (genmaicha) and lemon zest. The flavors of made-from-scratch ginger tea are incomparable to the store-bought kind. And, what’s really yummy about this recipe is the way the ginger and lemon flavors blend with the toasty-almost-like-popcorn-but-it’s-really-toasted-rice flavor. OMG yummo!
What’s the twist with these peanut butter cookies? Candied ginger and hand-chopped super-dark chocolate chunks. Plus less sugar than most cookie recipes call for. This gives you a deliciously crisp, buttery peanut butter cookie with little surprises of sharp chewy ginger and morsels of the best chocolate ever. And they’re not too sweet. The cookies will be soft and chewy at first, but after totally cooling, they’ll be perfectly crispy/chewy. Lovely with a cup of Darjeeling tea or a glass of cold milk (or whatever milk-alternative you like.)