As a Filipino home cook dedicated to preserving traditional wellness recipes, I’ve spent years perfecting this authentic Salabat (Filipino Ginger Tea) recipe. This therapeutic drink has been a cornerstone of Filipino households for generations, and for good reason.
The harmonious blend of fresh ginger’s medicinal properties with natural honey creates a powerfully soothing beverage that’s particularly cherished during the cooler months. Through countless December mornings, I’ve found that pairing this warming tea with freshly baked bibingka creates the quintessential Filipino breakfast experience that combines comfort with tradition.
This time-tested recipe delivers the perfect balance of spice and sweetness, offering more depth and potency than commercial alternatives.
Whether you’re seeking immune system support, soothing a sore throat, or simply craving a authentic taste of Filipino wellness traditions, this homemade Salabat recipe provides the perfect solution.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 20 minutes with minimal prep
- Natural Healing: Pure ingredients with proven therapeutic benefits
- Versatile: Enjoy hot or cold, morning or night
- Budget-Friendly: Made with simple, accessible ingredients
- Authentic: A true taste of Filipino traditional medicine
- Customizable: Easy to adjust strength and sweetness
- Immune-Boosting: Natural way to support your health
Salabat: Traditional Filipino Ginger Tea (Fresh Homemade Recipe)
Ingredients
- 6 cups water tubig
- 4 oz fresh ginger luya, peeled and sliced into ¼-inch pieces (about 5-inch piece)
- ¼ cup honey pulot or sugar (asukal)
- Optional: Lemon slices hiwa ng dayap
Instructions
- Begin by peeling the fresh ginger (balatan ang luya) and slice it into thin pieces about ¼-inch thick (hiwain ng manipis). For maximum flavor, lightly crush the ginger pieces before slicing to release more oils. Prepare your honey (pulot) or sugar (asukal) and have all ingredients ready beside your cooking area.
- In a saucepan or preferably a ceramic pot, combine 6 cups of water (tubig), the sliced ginger, and honey. Bring the mixture to a boil over medium-high heat (pakuluan sa katamtamang init). The water should have visible bubbles but not be violently boiling.
- Once boiling, lower the heat to maintain a gentle simmer (pahinaan ang apoy) and cover the pot. Let it steep for 10-15 minutes (hayaang kumulo ng 10-15 minuto). The longer it simmers, the stronger the ginger flavor will become, but avoid over-boiling as this can make the tea bitter.
- Strain the tea (salain ang tsaa) through a fine-mesh strainer to remove the ginger pieces. Taste and adjust sweetness if needed by adding more honey. For extra flavor, you can add a slice of lemon (dayap) or calamansi.
- Serve the salabat hot in small ceramic cups (ihain ng mainit). For traditional serving, pair it with Filipino rice cakes (kakanin) or pan de sal for breakfast. During illness, drink 2-3 cups daily or as needed for therapeutic benefits.
- If storing, let it cool completely and keep in an airtight glass container in the refrigerator for up to 5 days. When reheating, warm gently on the stovetop or in the microwave – avoid reboiling multiple times as this can affect the flavor and benefits.
Tips from Lola’s Kitchen
- Crush ginger slightly before slicing to release more flavor
- Use ceramic or glass pots instead of metal when possible
- Don’t over-boil as it can make the tea bitter
- Add pandan leaves for extra aroma
- Try adding calamansi instead of lemon for a more Filipino twist
Traditional Serving Suggestions
- Serve in small ceramic cups
- Offer during merienda (afternoon snack)
- Pair with Filipino kakanin (rice cakes)
- Serve hot during rainy season
- Perfect with pan de sal for breakfast
Troubleshooting
- Too spicy? Add more honey or water
- Too sweet? Add more ginger or water
- Too weak? Simmer longer or add more ginger
- Too strong? Add hot water to dilute
Ingredient Alternatives
- Honey → Brown sugar, muscovado, or stevia
- Fresh ginger → Ginger powder (1 tbsp per 6 cups)
- Lemon → Calamansi or dayap
- Water → Coconut water for added benefits
Storage & Reheating
- Store in refrigerator for up to 5 days
- Keep in airtight glass container
- Reheat on stovetop or microwave
- Do not reboil multiple times
Variations
- Turmeric Salabat: Add 1 inch fresh turmeric
- Lemongrass Salabat: Add 2 stalks lemongrass
- Spiced Salabat: Add cinnamon stick and star anise
- Mint Salabat: Add fresh mint leaves
- Immune Booster: Add garlic and black pepper
Frequently Asked Questions (FAQ)
Can I make this with powdered ginger?
Yes, but fresh is preferred. Use 1 tablespoon of ginger powder per 6 cups of water.Why is my tea cloudy?
This is normal due to natural ginger oils and compounds. It doesn’t affect the taste or benefits.Can I drink this cold?
Yes! It’s refreshing served over ice, especially during summer.How much should I drink when I’m sick?
Start with 2-3 cups per day and adjust based on how you feel.Can pregnant women drink salabat?
Consult your healthcare provider, but moderate amounts are generally considered safe during pregnancy.
Salabat (Traditional Filipino Ginger Tea)Nutrition
The Story Behind Salabat (Traditional Filipino Ginger Tea)
Long before modern medicine lined pharmacy shelves, Filipino households relied on the powerful healing properties of salabat, a traditional ginger tea that has been a cornerstone of Filipino wellness for centuries. This aromatic brew, known locally as “sa-LA-bat,” traces its origins to pre-colonial Philippines, where indigenous healers recognized ginger’s potent medicinal properties.
In the mountainous regions of the Cordilleras, particularly in Benguet, salabat became more than just a remedy—it evolved into a cultural symbol of care and hospitality. Local farmers would start their day with a steaming cup of this invigorating tea, believing it provided the strength needed for their labor-intensive work in the terraced rice fields. The high altitude and cool climate of these regions made salabat an essential part of daily life.
During the Spanish colonial period, salabat’s popularity spread throughout the archipelago, with each region adding its own twist to the basic recipe. Some areas incorporated local citrus fruits like calamansi, while others added indigenous herbs such as pandan or lemongrass. The Spanish documented the Filipinos’ use of salabat for treating various ailments, from digestive issues to respiratory problems.
Today, salabat remains deeply woven into the fabric of Filipino culture. It’s a common sight in Filipino households during the cold and rainy season, often served alongside traditional merienda snacks. Street vendors, known as magsasalabat, still roam some neighborhoods, especially during the early morning hours, carrying thermoses of this comforting brew. The distinctive call of “Saaaaaa-labat!” has become a nostalgic sound for many urban dwellers.
Modern science has validated what Filipino ancestors knew all along—ginger contains powerful compounds like gingerols and shogaols that possess anti-inflammatory, antimicrobial, and antioxidant properties. This scientific backing has led to a resurgence of interest in salabat, with many young Filipinos rediscovering this traditional remedy as a natural alternative to over-the-counter medicines.
Whether it’s soothing a sore throat before a singing performance, calming an upset stomach, or simply providing comfort on a rainy day, salabat continues to be passed down through generations as both a remedy and a reminder of Filipino heritage. Its enduring presence in Filipino culture speaks to the timeless wisdom of traditional healing practices and the deep connection between food, medicine, and family in Filipino society.
As global interest in natural remedies and wellness beverages grows, salabat is gaining recognition beyond Philippine shores, earning its place alongside other celebrated healing teas. Yet for Filipinos, it remains something more personal—a warm embrace in a cup, a mother’s care in liquid form, and a taste of home that connects them to their roots and traditions.
