4 teaspoons cardamon pods
2 teaspoons whole cloves
1 teaspoon black peppercorns
5 sticks of cinnamon
2 teaspoons whole star anise
1/2 teaspoon salt
optional: add sliced fresh ginger
Boil 4 cups of water and add whole spices (except cardamom). Let simmer 15-20 minutes and keep the lid on the pot to contain the essential oils. Turn off the heat, add cardamom, and let sit for 10 minutes. Lastly, strain out all of the herbs and enjoy!
Here is a spiced tea variation with dry herbs from Dr. Lad's, 'Complete Book of Ayurvedic Home Remedies.' This blend is great for increasing your digestive fire after a heavy meal.
1/2 teaspoon dry ginger
1/2 teaspoon cinnamon
pinch of clove
Boil in a cup of hot water for 5 minutes and drink as tea. No need to strain.
For those who prefer to use teabags, I recommend Traditional Medicinal's Ginger Aid and Yogic Tea's Chai Rooibos.