What’s even better than chai? Adaptogenic chai!
For anyone who doesn’t know, Masala Chai (translation- ‘spice tea’) is a spiced, usually black tea, that was originally developed in India. This drink is super rich in antioxidants, increases alertness (black tea is caffeinated), reduces inflammation, soothes cold symptoms & headaches, improves digestion and gives your immune system a boost.
And for those who didn’t catch my Reel on foraging Turkey Tail:
Turkey Tail (Trametes Versicolor) is a common adaptogenic mushroom that grows on dead trees in the woods of North America. Turkey Tail is known for its high antioxidant content and immune boosting properties. Consuming Turkey Tail can also improve gut health, slow cancer growth and help to clear dampness in the body. Adding Turkey Tail to your Masala Chai is easy, empowering, and a great way to incorporate this adaptogen into your body!
Adaptogen: (in herbal medicine) A substance that claims to stabilize physiological processes and promote homeostasis in the body.
Disclaimer: I like my chai spicy, and this recipe is catered to my own taste. Chai is very versatile and there are so many other ingredients and preparation methods that you can use. For example: hot or iced chai, using green or rooibos tea, maple syrup instead of honey, adding turmeric, nutmeg, tulsi, fennelI, etc.. I urge you to experiment and tweek the recipe to your own palate!
One of my personal pet peeves is when you find a recipe online and then need to scroll through 2,000 words to get to the actual recipe. So, without further delay… :)
What you’ll need…Â
2 cups of water
1 cup of milk of your choice
2 grams of ground, dried turkey tail mushroom
2 tablespoons of loose leaf black tea
3 to 5 coins of freshly sliced ginger
4 to 6 green cardamom pods
½ of a cinnamon stick
3 to 5 whole cloves
5 to 7 black peppercorns
2 to 3 star anise
Honey
What to do…
Put the mushrooms into 2 cups of water on the stove. While you are waiting for the water to boil, gently crush your cardamom pods, cinnamon stick, cloves, peppercorn and star anise. If you don’t have a mortar and pestle, just use the back of a spoon or side of a knife.
When the water begins to boil, turn it down to simmer and leave, uncovered, for about 30 minutes.Â
After 30 minutes, throw in your crushed spices and fresh ginger. Cover and simmer for another 10 to 15 minutes.
Turn off the heat. Add in the loose leaf tea. Let steep for at least 5 minutes.
Strain the mixture into a mug.Â
Add milk and honey, to taste.
Enjoy!