This invigorating tea energizes the body, clears the mind, strengthens the nervous system and both a remedy and a preventative measure against digestive issues, colds, allergies and other illnesses. In my home, we make it almost every day in the fall and winter season.
You can make 2 quarts at a time and store in the refrigerator, or make it in smaller batches if you prefer. When you’re ready to serve, add milk of your choice and/or desired sweetener.
Prep Time: 5 minutes
Cook Time: 30 minutes, or up to 2-3 hours
- 2 quarts water
- 8 whole cloves
- 8 black peppercorns
- 2 sticks of cinnamon
- 10 whole cardamom pods (split the pods first)
- 6 fresh ginger slices (1/4″ thick, no need to peel)
- Optional: 1/2 teaspoon black tea leaves or decaf black tea leaves (approximately 1 tea bag) (rooibos tea is also a good substitute)
- Dairy or soy milk and honey or maple syrup to taste (avoid heating the honey)
Bring two quarts of water to a boil. Add cloves and boil one minute. Add cardamom, peppercorns, cinnamon, and ginger. Cover and boil for 30 minutes. Reduce heat and simmer for 1-3 hours. Remove from heat, add black tea, or for decaf, and let cool.
Strain and enjoy with your favourite almond milk and/or sweetener (maple syrup, honey, stevia).