1/2 cup (120 milliliters) water
2 thin slices fresh ginger
1 teaspoon coarsely ground roasted dandelion root
1 teaspoon coarsely ground roasted chicory root (or, if you haven’t got it, an extra 1 teaspoon dandelion root)
2 black peppercorns, cracked
2 green cardamom pods, cracked
1 whole clove
1-inch (2.5-centimeter) piece of cinnamon stick, broken into pieces
1/2 cup (120 milliliters) milk of your choice
1 tablespoon (20 grams) honey
Combine the water, ginger, dandelion root, chicory root, peppercorns, cardamom, clove, and cinnamon in a saucepan. Cover and bring to a boil. Reduce the heat to low and simmer, covered, for 5 minutes.
Add the milk and honey; increase the heat to medium, and bring to a boil again, uncovered. Remove from the heat and strain into a cup. Discard the solids and serve immediately.
Reprinted with permission from Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han, copyright (c) 2015. Published by Fair Winds Press.