From Reena’s Kooky Kitchen
It’s wasn’t easy going caffeine free. Actually, it was sheer torture- thanks to Starbucks at every corner and my family sipping their Mochas around me.
I started experimenting with various teas to find one that would wake me up in the morning with a zing. Chaga mushroom tea turned out to be a winner, giving me wings without any caffeine. But it tasted like mud. So how to craft a flavor akin to my morning ginger cardamom chai? How to get that dark rich texture that would allow me the luxury of adding Macadamia or almond milk without it curdling?
After many trials in my Kooky Kitchen, I dished up this perfectly brewed cup of super antioxidants that will keep you awake, strong and joyful!
You’ll need a slow cooker or Instapot for this!
Herbal Chai For Fighting Fatigue and Immunity Boost!
INGREDIENTS
- 1/2-2/3 Gallon water
- 1 Chunk of Chaga
- 2 – 3 Sticks Cinnamon
- 10 Cloves
- 12 threads of Saffron
- 2 Tablespoon Fennel Seeds
- 3 green cardamom
OPTIONAL (add one of all of these)
- 1 tablespoon elderberry
- 2 tablespoon dried hibiscus flowers
- 1 tablespoon rose petals
- 1-2 black cardamom
- Raw organic honey to taste (only add when you drink the tea and not while cooking)
DIRECTIONS
- Toss all the ingredients into an Instapot and cook 35 minutes using Meat/Stews option
- Then switch to slow cook for 10 hours
- Open, stir, sip and close back for another 10 hours
If not strong enough you can choose to brew it for another 10 hours on slow cook. When your tea looks brewed to the strength you desire, strain it into a large glass bottle with a tight lid and store for up to 3 days.
To serve, simply heat up on a stove top with your favorite sweetener (I do monk fruit or green leaf stevia) and add non-dairy milk of choice to create a near replica of the dark chai tea latte!!
How do I take it? With all ingredients, including optional, brewed for 48 hours and with Macadamia milk and Monk fruit sweetener 🙂
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