I recently served this tea to my yoga students and was inundated with recipe requests, so here it is, a caffeine-free fall cup.
½ tsp cinnamon powder or 1 stick
1 tsp coriander powder
½” piece of fresh ginger, diced into sticks
1 petal of star anise (not a whole star)
½ tsp fennel seed
2 Tbsp jaggery (evaporated cane juice AKA Sucanat, coconut sugar works too)
Boil all of the above in 32 ounces of water, then turn down to simmer for 15-20 minutes. Stir to make sure the sweetener isn’t stuck to the bottom.
Strain and serve.