Great for a diet clean-up.
- 1/3 c fresh ginger, cut into thin slices
- 3 tbsp coriander seeds
- 1 ½ tbsp cardamom pods
- 3-4 cinnamon sticks
- 3-5 whole cloves
- 1 ½ c non-dairy milk
- 1-3 T maple syrup
Place the sliced ginger into 2 ½ quarts water. Bring to a boil and let simmer for 30-45 minutes.
Add the coriander, cardamom, cinnamon sticks and cloves. Simmer in ginger water 20-30 minutes. Strain off into another pot and save the spices.*
To the strained liquid, add the milk and maple syrup. Reheat without boiling for 2-3 minutes.
Good hot or cold. You can set aside 1 quart of Yogi Tea before adding the soymilk and sweetener and store in the refrigerator up to two weeks. Season Yogi Tea to suit your needs with more or less milk and sweetener.
Spices can be stored in refrigerator 4-5 days. In 1 ½ quarts water bring spices to a boil, adding 2 T fresh ginger slices. Simmer 30-45 minutes. Strain, toss out twice-cooked spices. Add sweetener and soymilk. Add maple syrup and reheat.