By sipping this tea daily, I’ve cut my coffee, dessert, and wine consumption dramatically. Warm and spicy, it is a great comfort at the start or end of each day. Whenever I have a craving for something unhealthy, I reach for cup of Healing Tea instead.
This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz. Every recipe in Rebecca’s cookbook is packed full of nutrient-dense food, and spiced to perfection. Rebecca is a nutritionist and fabulous cook wrapped up in one. Her recipes are a perfect canvas for Smith & Truslow’s freshly ground spices.
But, back to the tea. I make a full recipe twice a week, and keep a pitcher on hand in the fridge. The hardest part is keeping enough ginger on hand to support my new tea habit.
- ⅓ cup fresh ginger, peeled and sliced into ¼ inch slices (I usually use more as I like my tea spicey)
- 10 cups water
- 4 organic cinnamon sticks
- 3 Tablespoons organic coriander seed
- 5 organic whole cloves
- 1½ Tablespoons organic cardamom pods
- 1-3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1½ cups unsweetened almond or rice milk.
- Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
- Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
- Strain spices from tea. Add maple syrup and vanilla extract.
- Serve hot or cold with unsweetened almond milk.
- I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
- You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.