3-6 black pepper corns
2 whole green cardamom pods
1 tsp fennel seeds
water
2-4 slices fresh ginger root
Elderberry Juice, grape juice or 1/2 juiced lemon or lime
honey

Dry roast 3-6 black pepper corns in a heavy bottom pot for a few minutes.  Add the cardamom and fennel and continue to roast for a 1 min.  Add 2 cups warm water and the ginger root.  Turn onto and simmer for a few minutes to allow the aromatic oils to come out of the seeds and ginger.  Take off the heat and add the juice of your choice.  Flavour with honey as you like.  Enjoy this drink throughout the day to keep the winter cold at bay.