I’ve been playing with ginger in its various forms for years. From an Ayurvedic (traditional eastern Indian medicine) perspective, ginger “fires” the body’s digestive hearth, to make the stomach and colon more efficient in metabolizing food. Here I’ve combined ginger with cinnamon’s round, sweet flavor to create a modified Chai tea with some great health benefits. Cinnamon regulates blood sugar, while both ginger and cinnamon contain tumor inhibitors. This tea is a great way to wake up both your taste buds and your tummy.

　　

Ingredients

makes 4 cups

　　4 cups water

　　4 1/2-inch slices peeled fresh ginger

　　1 cinnamon stick

　　2 teaspoons honey

　　

Step 1

Bring the water, ginger, and cinnamon stick to a boil in a saucepan, then lower the heat, cover, and simmer for 10 minutes.

　　

Step 2

Remove and discard the ginger and cinnamon stick, stir in the honey, and serve immediately.

　　

storage

Step 3

Store, covered, in the refrigerator for 5 days.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 13

　　

Step 6

Total Fat: 0g (0g saturated, 0g monounsaturated)

　　

Step 7

Carbohydrates: 3g

　　

Step 8

Protein: 0g

　　

Step 9

Fiber: 0g

　　

Step 10

Sodium: 0mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.