Commonweal’s Most Nourishing and Healing Tea

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This is a great tea recipe developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is one of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz.  We make a full recipe twice a week, and keep a pitcher on hand in the fridge. The blend of ginger, cloves, cinnamon, and cardamom is like a back rub in a cup. 


MAKES: 8 Servings

  • ⅓ cup sliced peeled fresh ginger, cut ¼ inch thick

  • 10 cups water

  • 3 tablespoons coriander seeds

  • 1 ½ tablespoons cardamom pods

  • 4 cinnamon sticks

  • 5 whole cloves

  • 1 ½ cups rice milk or almond milk

  • 1 to 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract


  1. Combine the ginger and water in a saucepan and bring to a boil. Lower the heat, cover, and simmer for 30 minutes.

  2. Add the coriander, cardamom, cinnamon, and cloves and continue to simmer for an additional 20 minutes. Strain the tea through a fine-mesh sieve into a clean saucepan.

  3. Add the rice milk and maple syrup and gently reheat without boiling for 2 to 3 minutes, until warm. Stir in the vanilla, then taste. Add more milk or sweetener if you like. Serve hot or cold.

Storage The tea will keep in the refrigerator for up to 2 weeks without the milk and sweetener, so you may want to set some aside prior to adding the milk and sweetener.

Adapted from one of Rebecca Katz's amazing recipes


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