Ginger Tea

By Dave on October 06, 1999

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Ingredients

1 cup fresh ginger, sliced ( washed well, but no need to peel it)
1 tablespoon whole black peppercorn
1 1/2 tablespoons whole black cardamom seeds ( can be found at Indian grocery store inexpensively)
1/2 teaspoon clove ( don't overdo cloves)
4 cinnamon sticks

Put into pot wth a gallon of water.
Bring to boil, reduce heat and simmer for 1 hour.
Turn off heat, add two black teabags (yes, with caffeine, it is needed to provide a catalyst for the other ingredients). Steep for ten minutes with the tea, then remove teabags and continue steeping another 20 minutes.
Strain.
Add water 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 stomach to protect from possible irritation from the pepper.
This recipe has the benefits of improving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence of colds, in my personal experience