A boldly spiced elixir that holds magical anti-inflammatory powers. One must sip it to believe it.
Unsweetened non-dairy milk (almond,
1 Black tea bag (or 1 tbsp loose leaf tea) or chunk of ground chaga mushroom
½-inch Turmeric root, peeled and sliced
½-inch Ginger root, peeled and sliced
1 tsp Whole peppercorns
1 tsp Cardamom pods, crushed
1 tsp Honey (or more to sweeten)
In a tea infuser, place the ground chaga mushroom (or loose black tea leaves) if using, along with the peppercorns and cardamom.
In a small pot, combine the milk, ginger, turmeric, tea bag if using, and the tea infuser. Cover with the lid and bring mixture to a simmer over medium heat. Continue to cook for 5 minutes, then remove from heat and let the tea cool for 10 minutes. Strain out the turmeric, ginger, tea bag, and tea infuser before stirring in the honey. Enjoy immediately.
Recipe can be doubled, and any leftovers can be stored in the fridge and reheated on the stove-top the next day.