Chaga Tea Mocktail
Sean Sherman’s James Beard Foundation award-winning volume, The Sioux Chef, explores the culinary traditions of native communities.
Cocktail Recipe by Neon Bites cofounder Tommy Johns
Indigenous American and Mesoamerican cultures domesticated innumerable foods we frequently mis-associate with other culinary traditions thanks largely to cultural amnesia and historical myopia. Tomatoes essential to Italian cuisines, peppers essential to Thai and Indian food, almost all of the world’s squash varieties and many of the bean varieties on dinner plates around the world owe their footholds to these Indigenous roots. Their contributions to the vibrancy and color of the culinary possibilities and permutations we enjoy today are impossible to overstate or adequately appreciate. With that: a wellness mocktail marrying the chocolate and coffee notes of traditional Chaga Mushroom Tea (The Sioux Chef) with Sage-Infused Honey, Kentucky Straight Sassafras Concentrate, Strawberry Syrup, and garnishes of Dehydrated Lemon with dashes of Orange Hibiscus Broad Spectrum Hemp Oil by our friends at Radio.
5 ounces Chaga Mushroom Tea
.50 ounce Sage Infused Honey
.25 ounce Kentucky Straight Sassafras Concentrate
.25 ounce Strawberry Syrup
1 Dasher of Radio Lazer Orange Hibiscus CBD Oil
Radio’s Lazer Focus CBD Oil has been formulated with a Proprietary Focus Blend of Botanical Terpenes derived from Orange, Hops, Pine, Jasmine, and Citronella for the next generation of CBD focus-enhancing therapeutic benefits.
Method:
Steep 2.5 teaspoons Chaga Tea Powder in 5 ounces of water at 198º F for 10-15 minutes.
Discard Tea Bag/Ball or steeper and add Sage Infused Honey and
Kentucky Straight Sassafras Concentrate.
Garnish with Dasher of Radio Lazer Orange Hibiscus CBD Oil and Dehydrated Lemon Wheel.
Serve Warm.
