Ginger Tea

Ginger Tea

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 1batch
  • Ingredients

  • 1cupfresh ginger, sliced( washed well, but no need to peel it)
  • 1tablespoonwhole black peppercorn
  • 1 1/2 tablespoonswhole black cardamom seeds( can be found at Indian grocery store inexpensively)
  • 1/2 teaspoonclove( don’t overdo cloves)
  • 4cinnamon sticks
  • Directions

  • Put into pot wth a gallon of water.
  • Bring to boil, reduce heat and simmer for 1hour.
  • Turn off heat, add two black teabags (yes, with caffeine, it is needed toprovide a catalyst for the other ingredients). Steep for ten minutes with thetea, then remove teabags and continue steeping another 20 minutes.
  • Strain.
  • Addwater to bring volume back to one gallon.
  • Store in pitchers in refrigerator.
  • Can freeze portions that won’t be used in a week.
  • To serve, for each cup of tea, add a few ounces of milk, rice dream or soy milk, heat up to almost boiling.
  • Note: it is important to add this last ingredient to coat the stomachto protect from possible irritation from the pepper.
  • This recipe has the benefits ofimproving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence ofcolds, in my personal experience
  • Reviews

  • “The water amount should be listed with the ingredients.I found this to be just a bit to spicy hot for my taste.But it did calm my tummy.Made for Comfort cafe Jan 2009”

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