COMO Hotels and Resorts has unveiled the recipe to its signature COMO Shambhala Ginger Tea.

The COMO Shambhala Ginger Tea has become a staple for guests of COMO Hotels and Resorts, which span some of the world’s most tranquil destinations, from Bali and Bhutan, to the Maldives and Thailand. Served at each property as part of the world-renowned COMO Shambhala wellbeing offering, the warming tea is proven to ease coughs and colds, improve circulation and increase immunity.

And the secret to its soul-soothing taste is the timing – the two-hour cooking period helps to deepen and soften the pepperiness of the zesty ginger:

Ingredients:

- 2 litres of water

- 200g of ginger roots

- 100ml fresh lemon juice

- 200ml or organic honey

Method:

- Wash the ginger and bruise with a pestle and mortar before placing in a large saucepan with the 2 litres of water

- Bring to the boil, then reduce the heat and simmer gently for 2 hours

- Strain through a fine sieve (this ginger water may be kept in the fridge for several days)

- To serve, place the ginger water in a saucepan, bring to the boil and then remove from the heat

For more information please visit comohotels.com