The weather has been really bad recently – scorching heat in the morning and early afternoon followed by thunderstorms in the evening. I’ve been wanting to boil some ‘cooling’ drink but only got to do so today. Instead of simply boiling barley, I decided to try something new.
This Ginseng root with mai dong (麥冬) drink is not only ‘cooling’ but also energy-giving due to the ginseng. Mai dong is anti-bacterial and improves immunity. If you don’t want to add ginseng roots, you can also just brew mai dong on its own (check out the mai dong drink recipe). Mildly sweet due to the candied wintermelon and a hint of bitterness due to the ginseng, I find this drink refreshing and almost invigorating. 🙂
If you only have ginseng roots and need a ‘cooling’ drink/ soup, you may be interested in this ginseng roots drink recipe or a double-boiled ginseng soup recipe.
Ginseng root with Mai dong (麥冬) drink
- 1 large handful ginseng root
- about 35g ophiopogon tuber
- 5-6 sticks candied wintermelon
- about 1-1.5 L water
- Rinse the herbs.
- Add all the herbs into the pot of water and bring to a boil.
- Leave it to boil for 5min then turn off the fire and cover the pot.
- Leave it to steep for at least half an hour before consuming the drink.
Alicia drank 1 cup of this too (her baby cup)… I was surprised that she actually drank it (and finished every drop at that) because I wasn’t expecting her to be able to tolerate that hint of bitterness (which intensifies the longer you let the ginseng roots steep in the drink).
Click the link for the complete list of drink recipes (with thumbnails) on the blog.
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