Photo by Annaliese Bischoff
Provenance of Dish
On cold nights when a warming drink sounds like the ticket, I have enjoyed experimenting with toddies. Here is my latest one using the mushroom tea I have been brewing during this cold spring. I have made fancier Masala Chai versions, which are also fun. But sometimes simple is best. The earthy mushroom flavors come through brightened by the lemon.
• 1 tablespoon honey (I like linden, use your favoroite varietal honey), to taste
• 3/4 cup strongly brewed chaga and reishi tea
• 1 tbl. fresh lemon juice (I like Meyer's
• 1-1.5 ounce bourbon (I like Maker’s Mark), to taste
• garnish of lemon wheel
Brew your chaga and reishi tea however you prefer. I like to simmer broken chunks of both at a low simmer (just under boiling) for at least 30 minutes. Then strain and salvage the chunks for another use.
Place the honey in mug. I like to use heat-tolerant glass (maybe just to gaze at my drink). Pour in the strained hot mushroom tea. Add a squeeze of fresh lemon and the bourbon. Stir. Garnish with a lemon wheel. Sip and savor.