Adaptogen Mushroom Chai
A sweet and spicy Chai, with earthy notes that ground this delectable drink in the best sort of way.
Servings: 16
Ingredients
- 4 Cinnamon Sticks Approximately 3" sticks
- 1/4 cup Cardamom whole, green pods
- 1/4 cup Dried Tea-Cut Ginger
- 1 tsp Black Peppercorns
- 1 tsp Whole Cloves
- 1/4 cup Dried Chaga Mushroom Granules
- 3 to 4 slices Dried Reishi
- 1/4 cup Marshmallow Root
- 1/4 cup Looseleaf Black Tea Assam is the most commonly used variety for Chai
- 1 cup Sucanat Can sub maple syrup or other favorite sweetener
- 1 tsp Salt
- 1 gallon Filtered Water
Instructions
- In a large pot or crockpot, add all of the spice and mushroom ingredients (reserve the tea, sugar, and salt) and 1 gallon of water.
- Bring the pot to a low boil, and then cover and allow to simmer for at least 1 hour. If making the Chai in a crockpot, bring to a boil and then let the Chai steep on low heat overnight.
- After the Chai has simmered and grown fragrant and strong, stir in the black tea, sucanat/sugar, and salt.
- Allow the tea to steep for 5 minutes, then strain the Chai into a jar.
- Make Mushroom Chai lattes with frothed milk, serve over ice with milk or cream, or enjoy it however else you like! This is a concentrate, so you'll want to dilute it to your taste preferences.
- Store the Chai in the fridge for about 10 days, or else freeze or can the concentrate to save it for a rainy day.