Wedang Jahe (Indonesian Ginger Tea)

The other day Wiffy of Noobcook posted about Intra brand of Indonesian ginger tea that she likes. I used to get that brand. However, since it’s pretty easy to make and no stock of that instant package at home, I just made it from scratch.

All you need is fresh ginger root, water, coconut or palm sugar, raw sugar, and pandan leaves. Coconut or palm sugar can be substituted for brown sugar or honey. In Indonesia, some people mix this beverage with fresh lemongrass and/or cloves. I myself like to add cinnamon stick.

This beverage is not only good in taste, also good for your health. Whenever, I feel I’m going to get cold, I will make this tea. Ginger helps our digestion and lower cholesterol.

A Canadian lady whom I introduced to this treat love it so much. I adore cinnamon, the reason why I added cinnamon stick. Since I live in Boissevain, I barely have fresh lemongrass, all I have is frozen ground lemongrass, except whenever I am in Winnipeg’s house.

This beverage is also a perfect match for Grilled Banana/Plantain with Chocolate Sprinkle and Cheese

Wedang Jahe 
Indonesian Ginger Tea


  • 250 g gingerroots (never substituted for ginger powder, it will ruin the taste)
  • 1 cinnamon sticks
  • 1-2 pandan leaves, knotted
  • coconut or palm sugar as desired (you can use a half percentage of raw sugar and coconut/palm sugar)

Wedang Jahe 2

1.  Crush or smash ginger with flat part of a cleaver or large knife’s blade until the skin splits and the inner flesh is exposed.

2.  In a large pot, combine all ingredients and bring to a boil. Lower heat and simmer for about 20 minutes. The longer you simmer, the stronger the ginger tea.

Indonesia Eats Note:
Indonesians also love to add lemongrass, kaffir lime leaves and cloves as well to this wedang jahe.

About the Author

An Indonesian-born who lived in Winnipeg, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.