Featuring ginger, cinnamon, vanilla and maple syrup, this tea is a warm treat that supports digestion.
⅓ cup ginger, peeled and sliced, cut ¼ inch thick
10 cups water
3 Tbs coriander seeds
1½ Tbs cardamom pods
4 cinnamon sticks
5 whole cloves
1½ cups almond or soy milk
1 Tbs maple syrup
1 tsp vanilla extract
Combine ginger and water in a saucepan and bring to a boil. Lower the heat, cover and simmer for 30 minutes.
Add coriander, cardamom, cinnamon, and cloves, and continue to simmer for an additional 20 minutes.
Strain tea through a fine-mesh sieve into a clean saucepan. Add almond or soy milk and maple syrup and gently reheat without boiling for 2 to 3 minutes, until warm. Stir in the vanilla, then taste. Add more milk or sweetener if needed. Serve hot or cold. Serves 8.
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