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Beverage

Salabat with Honey and Calamansi

A clear glass mug of golden salabat with honey and calamansi, garnished with a calamansi half and a cinnamon stick, on a warm wooden table beside a small bowl of honey and scattered purple flowers.
Prep
5 minutes
Cook
10 minutes
Servings
2
FilipinoEasyBeverageSnackVegetarianVeganGluten FreeDairy Free

About this dish

This fragrant Filipino ginger tea, known as salabat, gets a bright, citrusy twist with calamansi and a touch of honey. It’s the kind of cup that warms you from the inside out, perfect for cool mornings or whenever you need a comforting, immune-supporting brew.

In the Philippines, salabat is often sold by street vendors during the colder months, and this homemade version is just as soothing—with a sunny, purple-laced charm.

Ingredients

UK and US measurements are both included for every recipe.

fresh ginger root, peeled and sliced or crushed

spice

50 g (about 3-inch piece)

Imperial measurement: 2 oz (about 3-inch piece)

water

liquid

500 ml

Imperial measurement: 2 cups

fresh calamansi juice (from about 4 calamansi)

fruit

30 ml

Imperial measurement: 2 tablespoons

honey

other

30 ml

Imperial measurement: 2 tablespoons

calamansi slices (for garnish)

fruit

2 slices

Method

1

Prepare the ginger

2 minutes

Peel the ginger and slice it thinly, or gently crush it with the side of a knife to release more flavor.

2

Simmer the ginger

10 minutes

In a small saucepan, bring the water to a boil. Add the sliced ginger, reduce heat to low, and simmer for 10 minutes to infuse the water .

3

Strain and sweeten

1 minute

Remove from heat. Strain the tea into a heatproof pitcher or directly into two mugs. Stir in the honey while the tea is still warm, adjusting to taste.

4

Add calamansi and serve

1 minute

Stir the fresh calamansi juice into the tea. Serve hot, garnished with a calamansi slice if you like.

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Knife or ginger grater
  • Measuring cups
  • Mugs

Nutrition facts

360 kcal
Calories
1 g
Protein
24 g
Carbohydrates
0 g
Fat
0 g
Fiber
5 mg
Sodium

Tips

  • If you don't have fresh calamansi, you can substitute an equal amount of fresh lime juice and a squeeze of orange for a similar citrusy lift.
  • For a spicier tea, let the ginger simmer a few minutes longer or add more ginger slices.
  • Stir the honey after the tea has cooled slightly—boiling hot water can destroy its delicate flavor and nutrients.
  • Store any leftover salabat in the fridge for up to 3 days.
  • Serve.
  • Serve it warm or over ice, giving it a stir before enjoying.

Serving suggestions

  • Enjoy this salabat steaming hot as a comforting mid-morning break or as an after-dinner today to aid digestion. It's wonderful alongside traditional Filipino snacks like bibingka or turon.

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Liza Villanueva

Recipe by

Liza Villanueva

Specialises in Filipino cuisine

Liza makes ube halaya that has healed family rifts. She believes purple is a flavor.

Describe yourself in three words: Cheerful, whimsical, loves purple.