- 1/3 cup sliced peeled fresh ginger, cut 1/4 inch thick
- 10 cups water
- 3 tbsp coriander seeds
- 1 1/2 tbsp cardamom pods
- 4 cinnamon sticks
- 5 whole cloves
- 1 1/2 cups rice milk or almond milk
- 1 to 3 tbsp maple syrup
- 1 tsp vanilla extract
Combine the ginger and water in a saucepan, and bring to a boil. Lower the heat, cover and simmer for 30 minutes.
Add the coriander, cardamom, cinnamon and cloves and continue to simmer for an additional 20 minutes.
Strain the tea through a fine-mesh sieve into a clean saucepan. Add the rice milk and maple syrup and gently reheat without boiling for two to three minutes, until warm. Stir in the vanilla, then taste. Add more milk or sweetener if you like. Serve hot or cold.
Notes: The tea will keep in the refrigerator for up to two weeks without the milk and sweetener, so you may want to set some aside prior to adding the milk and sweetener. Recycle the spices that are strained out of the tea and use them to make another, smaller batch of tea. They’ll keep in the refrigerator for four to five days.
To make more tea, combine the spices and six cups of water and bring to a boil. Add two tablespoons of peeled fresh ginger slices. Simmer for 30 minutes, then strain the tea and discard the spices. Add sweetener and milk to taste and reheat without boiling for two to three minutes. Remove from the heat and stir in the vanilla before serving.
Source: The Cancer Fighting Kitchen