Filtered boiled water over star anise, cloves, and unpeeled ginger.
This variation adds mace, the dark orange casing of nutmeg. Very pleasant taste and flavour, and you can always add a drop or two of honey.
SUBTLE BEDTIME HYDRATION
Fillable teabags, and an infuser with arms for resting on the cup rim.
Ginger infusions can sometimes be overpowering. Sometimes, as well, I really don’t fancy the slurry of ginger at the bottom of my cup, when using it in powder form. But this spice mix really does the trick. It worked nicely even when I used only coarsely chopped, just-defrosted ginger (roughly a two-inch piece) with one star anise and a handful of whole cloves. But next time I’ll mince the ginger, which will give a richer flavour. In any case, if I don’t want to be fishing spices out, I can just pop the ginger into a cloth drawstring tea bag, and the other items can go in the metal infuser pictured. This quantity is good for at least a few infusions: just make sure to use boiling water, and let steep for five minutes at a minimum.