I know what you might be thinking, mushrooms in a tea? Yup, it’s a thing and it’s awesome. If you’re not on the Chaga mushroom train yet, hop on, because it’s an awesome ride. They can look a little scary (like a piece of tree bark), but trust us, they’re totally worth exploring if you haven’t already.
Chaga mushrooms have been used for centuries to boost immunity and improve overall health, but they’re having a major moment right now. A cup of tea made from Chaga is packed with an antioxidant called Superoxide Dismutase (don’t worry, there won’t be a test later), which is great for cleansing the liver – much needed in our case. They’re also an anti-inflammatory, they aid digestion, are known to boost metabolism and immunity, not to mention they fight cancer.
- Slow cooker
- 6 cups of water
- 1/2 cup of Chaga mushrooms
- 1 tbs of peppercorns
- 1 tbs of fresh ginger
- t tbs of reishi mushrooms
- 1/2 tbs of fresh turmeric
- 1/2 tbs of whole cloves
Makes three large cups of tea.
Place all the ingredients in a slow cooker and set to high. Slow cook for at least two hours. The tea should be the colour of coffee when you’re done; black as the night! You can strain the liquid, add more water and continue to slow cook this brew multiple times if you like. It is packed with flavour. You may choose to add honey or a plant based milk or just drink it black – it tastes a lot like a chai tea!
