Warming Tea

Warming Tea
1/3 cup fresh ginger
peeled and sliced
10 cups water
3 tbsp coriander seeds
1 1/2 tbsp cardamom pods
6 sticks cinnamon
5 cloves whole cloves
or more to taste
1 tsp vanilla extract
could also used a whole vanilla bean
rice milk
or almond or soy milk
grade b maple syrup or honey
to taste
  • saucepan (2)
This tea was served to me in Bolinas at a cancer retreat. It's adapted from Rebecca Katz's The Cancer Fighting Kitchen. Towards the end of my chemo and during radiation, I struggled with staying hydrated. I found this tea to be the perfect warming, hydrating, and overall soothing drink that I could sip all day. I now make big batches and give it away in mason jars to friends who are having a tough time as well. It can be served hot or cold.
Combine ginger and water in a saucepan and bring to a boil. Lower heat, cover, and simmer 30 minutes.
Add coriander, cardamom, cinnamon, cloves, and vanilla and continue to simmer for 20 minutes.
Strain the tea into a clean saucepan. (You can save the spices to make another batch; see notes below.)
When ready to enjoy a cup, add the milk and sweetener cup by cup, and serve hot or cold.
source: Reprinted with permission from The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
The tea will keep in the refrigerator for up to 2 weeks. The spices will keep in the refrigerator 4-5 days. To make more tea, combine spices and 8 cups of water and bring to a boil. Add 2 tablespoons of peeled fresh ginger. Simmer for 30 minutes, strain and enjoy.

All of these seeds and pods can be found in the spice section of your local grocery or health foods store. The amounts of spices can be adjusted based on taste preferences.