Chai - tea
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In a sauce pan with a tight fitting lid combine the following:

8 cups water
6-10 quarter sized slices of fresh ginger root
10-15 cardamom pods, cracked open
1 teaspoon of fennel seeds
4 cloves
1 or 2 pieces of dried orange rind
8-10 black peppercorns

Bring to a boil. Reduce heat and simmer, covered for at least 20 minutes.
Simmer longer for a richer, spicier flavor. This tea can be sweetened with
raw honey. You can also add almond milk or coconut milk or add one green
tea bag for a stronger tea.
From: Patti Vincent


Simple Chai
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1 1/2 cups water
1/2 inch cinnamon stick
4 cardamom pods
4 cloves

Optional:
1/2 teas fennel or anise seed
black peppercorn
1/2 bay leaf
coconut milk in place of some water

Put the water in a pan. Add the ingredients and bring to a boil. Cover, 
turn heat to low and simmer for 10 minutes. Strain the tea into cup and 
serve immediately.


Hot Chocolate
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3/4 cup pure coconut milk
1/4 cup water (If you use lite coconut milk DO NOT ADD WATER.)
1/2 tablespoon carob powder
raw honey to taste (about 1/2 teaspoon)

Combine coconut milk, water and carob powder. Blend with a wire whisk, heat
on stove top or microwave. Add honey to taste.
From: Patti Vincent


Cranberry Tea
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1 lb. cranberries
1/2 cup honey
2-1/2 qt. water
4 cinnamon sticks
2 tsp. whole cloves
1 cup orange juice

In covered saucepan, combine cranberries, honey, and water; simmer until
cranberries pop; add cinnamon sticks and cloves; continue to simmer until
it smells good. Add orange juice. Strain and keep juice (use pulp in other
recipes). 1 Tbsp. lemon juice can be added to tea, if desired. Serve warm.
From: Donna (in CA) . posted in RFC
Adapted by Patti Vincent


Alternative Beverage "Coffee Substitute" 
----------------------------------------
2 cups water
1 Tbs roasted chicory root
1 Tbs dried dandelion root (not roasted)
1/2 tsp cardamon seed (should be out of the husk, but not ground)

Put water in a pan. Add roasted chicory root, dandelion root, and cardamon
seed. Simmer gently 10 minutes. Strain and enjoy. I have found this is
pretty pleasant to drink. No it doesn't taste exactly like coffee
but it is dark and tasty and pretty good for you.
From: Lynnet Bannion on the PaleoFood list


Warming Winter Spice Tea
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Decoct:
2 parts roasted dandelion root
1/2 part cinnamon bark
1/2 part dried gingerroot
1/2 part decorticated (hulled) cardamom seeds
1/2 part star anise
Raw honey to taste

Slowly heat 4 cups of spring water in a pot. Put the ingredients into a
mortar and with a pestle crush the herbs slightly. Or put them in a
blender and turn it on briefly, just enough to release some of the aromas.
From: "Dandelion Medicine" by Brigitte Mars.


The-Weather-Is-Cold-and-I-Have-to-Be-Outside Tea
------------------------------------------------
Decoct:
1 part roasted dandelion root
1 part gingerroot
1 part cinnamon bark
1/2 part licorice root
1/2 part prickly ash bark

Warm yourself with the circulation-supporting herbs in this blend.
From: "Dandelion Medicine" by Brigitte Mars.


Vitamin C-Rich Tea
------------------
Infuse:
1 part dandelion leaf
1 part rose hip
1 part hibiscus flower
1 part raspberry leaf

These vitamin C-rich herbs are also high in flavonoids, which help improve
the body's assimilation of that nutrient.
From: "Dandelion Medicine" by Brigitte Mars.


Postsurgery/Recovery Tea
------------------------
Infuse:
1 part dandelion leaf
1 part nettle leaf

Decoct:
1 part dandelion root
1/2 part licorice root
1 part Siberian ginseng root

This is an excellent blend for cleansing drug residue out of the body and
building strength and energy.
From: "Dandelion Medicine" by Brigitte Mars.


Spiced Green Tea
----------------
Add to your cup of green tea:
4 to 8 cloves
a dash of cinnamon
t raw honey
dried orange peal pieces (optional)
From: Patti Vincent


Lemon Tea
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I enjoy the juice of one whole lemon in a cup of *very* (boiling) hot
water first thing in the morning. I believe Beverly & Vidal Sasson
recommend this in their book for good health.
From: Karen O'Mara in rec.food.cooking


Russian Tea
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1 C of green tea
1/4 C orange juice
1 to 2 teas spiced honey 
From: Patti Vincent


Sassafras Tea
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Wash roots of red sassafras taken in early spring. Boil pieces of the
roots. Serve hot or cold. Sweeten if desired. Boiled roots may be reused
until strength is gone.
From: Tom Kuhn, Native American archeologist


Sassafras Tea
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Sassafras tea tastes amazingly like rootbeer-- in fact I think that
sassafras root is the ingredient that "root" beer is made from. I think
that old-fashioned sarsaparilla is soda made from sassafras. I bet you
could make a tea, then sweeten with honey, and you could use dry ice to
make it carbonated. I don't know if the dry ice is Paleo, but it's just
adding bubbles. We used to make rootbeer with rootbeer flavoring and water,
then put a about 1 pound of dry ice in a large container with it and wait a
couple of hours for it to get carbonated. I'll have to try it with the
sassafras tea.
From: Julie Jarvis. Posted to PaleoFood list.