The New York Time’s reishi tea and Natural Blaze’s superfood spiced chai latte are two recipes to prepare this mushroom tea. The first is a basic infusion preparation, and the latter is a tasty alternative.
To prepare the New York Time’s reishi tea, begin with 1/4 pound of whole dried reishi mushrooms, chop into coarse pieces, then grind into a fine powder with a mortar and pestle or spice mill, and wrap the powder in muslin. Boil 8 cups of water, drop the wrapped reishi in, lower the heat, and simmer until the liquid reduces by half, or about one hour.
To make two servings of Natural Blaze’s spice latte tea, begin by steeping two bags of chai tea in 1 1/2 cups of boiling water for three to five minutes. Warm 1 cup of milk on the stovetop, then combine tea and milk with 1/2 teaspoon of vanilla, 1 to 2 tablespoons of honey and 1 to 2 teaspoons of pumpkin pie spice. Add 1 teaspoon of powdered reishi, 3 tablespoons of whey and 1/2 tablespoon of maca, then blend the mixture until it’s frothy.