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Commonweal’s Nourishing and Healing Tea

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.

5.0 from 1 reviews

 
Prep time

Cook time

Total time

 

Ingredients

Directions
  1. Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
  2. Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
  3. Strain spices from tea. Add maple syrup and vanilla extract.
  4. Serve hot or cold with unsweetened almond milk.
  5. 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.
  6. 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.

 

10 Responses to “Commonweal’s Nourishing and Healing Tea”

  1. Bonniell Says:

    I LOVE this tea. It is warm and comforting with a nice little snap of ginger and mellow soothing rice milk amd vanilla. It is so good I prepare tea “kits” for my friends to try which include all the spices and ginger. This is wonderful tea and so worth it. (the spices are a little expensive but worth it). Thank you so much for this recipe!!!

  2. Janet Whitehead Says:

    Also loving this tea. I don’t add the syrup, and for a morning ‘black coffee’ feeling, I just boil water and add a bit of the tea. For a hot day, I add the syrup, and sparkling water and some nutmeg and I think it tastes like homemade ginger beer. And of course the almond milk version is delicious.

  3. Andy Says:

    Fabulous tea! I have been looking for a non-tea chai like this for a while. This is a great recipe and allows for personal adjustments for taste. Here are some of my adjustments…

    I have been using 14-16 cups of water instead of 10. I found the second batch was too weak and thought I could get more out of one batch.

    Add about a tablespoon or more of whole black peppercorns with the ginger to help spice it up more.

    Let it simmer for 30 minutes with ginger and peppercorns.

    Then add other spices and simmer another 30 minutes.

    Let it steep while it cools down, about another hour or more, before straining the spices out.

    And don’t forget the vanilla and maple syrup, these definitely make it nice and creamy.

    Relax and Enjoy!

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