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All the benefits of our superfood Chaga Chai Tea are infused in this astoundingly delicious syrup. Slather it on pancakes, waffles, or use it in place of simple syrup to create chai cocktails and mocktails!
2 tbsp Chaga Chai Tea
1½ c water
1 c maple syrup
Add water and Chaga Chai Tea to a small saucepan and bring to a boil. Reduce heat and simmer for 30 minutes.
Strain and return the strained liquid to your saucepan. Add 1 c maple syrup and stir over medium-low heat until consistency is uniform.
Use immediately while warm, or pour into a heat-proof 16 oz jar. Allow to cool before capping. Store in the fridge for up to a week.
1 tbsp Elderberry Tonic
1/4 tsp dark maple syrup
Pinch of cinnamon
3/4 cup still or sparkling water
Oxymel is a sweet blend that combines raw apple cider vinegar and honey with herbs, berries and/or fruits to make a refreshing infusion that is taken stright, added to water, or made into drinks.
Rose Oxymel makes a lovely cooling and refreshing medicine that can help calm and cool the nerves on hot days or when your energy and temperament is feeling hot.
1 tbsp Digestive Tonic
1/4 tsp finely grated fresh ginger root
1/4 tsp honey
3/4 cup still or sparkling water
Mushrooms are a fabulous way to support our immune, upper respiratory, and cardiovascular systems. One of the most rewarding ways to work with mushrooms is through food, especially in decoctions, reductions, or soup stocks (like this one!).
It’s important to cook mushrooms to help break down their cell walls to access the medicinal polysaccharides. Making soup stock is a great way to utilize the benefits of the herbs and the mushrooms while knowing you’re offering your body incredible nourishment.
Muddle the Blueberry Shrub and Rhubarb Bitters with the fresh mint leaves in a cocktail mixer.
If using, add vodka and/or honey and shake.
Add sparkling water and shake gently. Pour into a glass and garnish with fresh blueberries and a sprig of fresh mint.
