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1
Combine the ginger and water in a saucepan, and bring to a boil.
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2
Lower the heat, cover, and simmer for 30 minutes.
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3
Add the coriander, cardamom, cinnamon, and cloves and continue to simmer for an additional 20 minutes.
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4
Strain the tea through a fine-mesh sieve into a clean saucepan.
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5
(I recommend that you save the spices; see Rebeccas Notes.)
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6
Add the rice milk and maple syrup and gently reheat without boiling for 2 to 3 minutes, until warm.
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7
Stir in the vanilla, then taste.
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8
Add more milk or sweetener if you like.
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9
Serve hot or cold.
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10
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.
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11
Recycle the spices that are strained out of the tea and use them to make another, smaller batch of tea.
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12
Theyll keep in the refrigerator for 4 to 5 days.
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13
To make more tea, combine the spices and 6 cups of water and bring to a boil.
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14
Add 2 tablespoons of peeled fresh ginger slices.
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15
Simmer for 30 minutes, then strain the tea and discard the spices.
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16
Add sweetener and milk to taste and reheat without boiling for 2 to 3 minutes.
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17
Remove from the heat and stir in the vanilla before serving.
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18
Store in an airtight container in the refrigerator for 1 week.
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19
(per serving)
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20
Calories: 40
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21
Total Fat: 0.9g (0g saturated, 0.6g monounsaturated)
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22
Carbohydrates: 8g
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23
Protein: 0g
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24
Fiber: 1g
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25
Sodium: 15mg
