The ultimate warming, gently spicy, adaptogenic drink for postpartum – tulsi mushroom chai. Thank goodness for our plant allies! Plenty of spices, medicinal mushrooms and holy basil – the Queen of Herbs – meet in a drink you can create for yourself with one hand, whenever you need a pick me up.
Makes 3 x 16 ounce bottles
2 cinnamon sticks
10 whole cloves
10 whole peppercorns
10 cardamom pods, or 1/2 tsp of cardamom seeds
½ tsp fennel seeds (optional)
½ tsp mace (optional)
2 inch strip of fresh ginger
1/4 cup Tulsi tea leaves and/or
1-2 tbsp of your favorite medicinal mushroom powder
Crush the cardamom pods lightly in a mortar and pestle before adding to a medium sized saucepan with the other spices. Fill the pot with filtered water and bring to the boil. Let boil for 15 minutes at least, more if you like a strong spicy chai. Turn off the heat and add the tea leaves or mushroom powder. Let steep with the lid on for 10-15 minutes before straining. You may add milk and sweetener or drink as is.
Note: Play around with flavors and see what you like best! Add more ginger or more peppercorns, or less of something else. Mushrooms have a very bitter and pungent taste, so I’d recommend adding a rich milk and honey to the warm decoction before drinking. Store in glass bottles in the fridge for 10-12 days.