Updated: Nov 11, 2019
Makes about 2 cups Active Time: 15 min Total Time: 30 min
Another great tea to use for when you have a cold/flu. Adding in a Citrus HCFSE instead of whiskey makes this extra delicious instead of a neuro-inhibitor.
½ cinnamon stick
¼ cup Cardamom seeds
1 teaspoon cumin
1 pinch salt
1 pinch saffron
1 bunch cilantro
1 bunch rosemary
1 glob HCFSE
2 cups walnut milk or other milk
1 2" piece peeled ginger, finely grated
1 tablespoon Manuka honey or raw honey
1 tablespoon raw unfiltered apple cider vinegar
Crush cilantro and rosemary on a wood cutting board with the side of a broad knife or cleaver (I use mortar and pestle). Grate your ginger.
1. Roast cinnamon stick and coriander seeds in a small dry skillet over medium heat, occasionally tossing, until fragrant and starting to crackle, about 3-4 minutes (don’t burn them).
2. Add the remaining ingredients to the saucepan. Reduce heat to lowest heating and let the mixture steep for about 10–15 minutes, or to taste.
3. Transfer to a medium-large saucepan and add 2 cups of non-dairy milk of your choice. Cook over medium-high heat until your thermometer reads 100°F; if it gets too hot, the nutrients may be lost.
4. Once fully steeped, strain through a fine-mesh sieve into heat resistant cups.
Tips: You can use dairy milk if you prefer, just omit the vinegar.