Sprucing up beverages with botanicals is one of the easiest ways to add a little magic to the mundane. Swap your glass of water for a mug of Rooibos, trade a can of soda for a sparkling water laced with Ginger, Hibiscus, and Schisandra, or wind down with a warm cup of tea before bed. Plant compounds are as numerous as the stars, and giving your body regular access to them can be a small, joyful upgrade to your daily routine. We may need water to survive, but herbs help us thrive.
Adaptogens are an ideal class of herbs to work into your hydration routine because they shine when used consistently, so building them into a habit matters more than any single cup. They're also a generous gift to anyone who feels overworked, stressed out, or wired and tired trying to keep up with a busy modern life. Below you'll find a cooling adaptogen tea recipe, a warming herbal tonic recipe, and an easy adaptogenic mushroom latte, three simple ways to work adaptogens in drinks you already love.
Cooling Schisandra Sparkle
Schisandra berry is one of the tastiest adaptogens out there and a prolific herb in Traditional Chinese Medicine (TCM), where it's known as Wu Wei Zi, or the 5-Flavor Fruit. We like to call it the everlasting gobstopper of the herbal world because it's bursting with flavor. In traditional herbal practice, its wide range of flavors is often linked to its ability to support many aspects of the body. We find its cooling nature pairs well with Hibiscus, a classic cooling herb and summer staple.
Ingredients
- 1 tbsp dried Schisandra berries
- 2 tsp dried Hibiscus blossoms
- Juice and zest of 1 organic lemon
- 1-2 tbsp honey (optional)
- 1 handful fresh Mint of choice (Spearmint, Peppermint, or Sweet Mint)
Directions
In a medium sized saucepan, add the berries and cover with 4 cups of water. Bring to a boil, then reduce to a slight simmer for at least 20 minutes, or longer for a stronger brew. Remove from heat, strain out the berries*, and add the Hibiscus, Mint, and lemon zest. Cover tightly with a lid and let steep for 10 to 15 minutes. Remove the lid, strain the herbs, and pour the finished brew into a large mason jar. Stir in honey (optional) and more fresh mint. Add more filtered water or ice to reach your desired strength, and enjoy it room temp or cold.
*We like to reserve the berries for either munching on or steeping again and again for a weaker but delicious tea!
Rasayana Rooibos
Some adaptogens are known as rasayanas in their native Ayurveda, the traditional healing system of India. Rasayana loosely translates to “rejuvenating tonic,” because these herbs are believed to enhance youthfulness, cognition, and vigor, things everyone could use more of. Two classic Ayurvedic rasayanas, Ashwagandha and Shatavari, complement each other perfectly in this drink. Rooibos, a warm and complex herb from South Africa, is rich in antioxidants and makes an excellent base for this rejuvenating tonic.
Ingredients
- 2 tsp Ashwagandha root powder
- 2 tsp Shatavari root powder
- 1 tbsp Rooibos
- 1 tbsp raw honey
- Hefty squeeze lemon juice
- 16-20 oz filtered water
Directions
Add the Ashwagandha, Shatavari, and about 6 oz of water to a small saucepan and bring to a boil. Reduce to a simmer and let it simmer for at least 15 minutes, then remove from heat. Stir in the honey and set aside. Meanwhile, bring about 10 oz of water to a boil on the stove or in an electric kettle. Add the Rooibos to a heat-safe jar or mug and cover with the just-boiled water. Let it steep for at least 12 minutes, then cool to room temp. Strain the Rooibos as you pour the infusion into a large jar, then top with the ashwagandha and shatavari honey mixture. If it's too strong for your liking, add more filtered water and a squeeze of lemon.
Mush-y Mocha Latte
Adaptogenic mushrooms like Reishi, Cordyceps, and Lion's Mane are fortunately easy to find these days, and this adaptogenic mushroom latte is one of our favorite ways to use them. Fungi belong to their own distinct biological kingdom, and actually have more in common with the animal kingdom than the plant kingdom. Traditional wisdom points to these fascinating life forms containing natural compounds called beta-glucans, which herbalists have long used to help support immune health.
One quick tip: make sure you're using the right form of your functional mushrooms. These need to be extracts, not raw powders, if you want to get the most out of them, since raw mushroom powder needs hours of simmering before its beneficial compounds become available.
Ingredients
- 1-2 g powdered extract of Reishi, Cordyceps, or Lion's Mane (or a combination of them all!)
- 1 scoop collagen powder
- 2 1/2 tsp Cacao powder
- 1/4 tsp Cardamom powder
- Dash cayenne
- 2 tsp maple syrup
- 6-8 oz milk of choice
Directions
- Gently warm milk on the stovetop or in an electric milk frother until steaming (don't boil it!). Meanwhile, in a large mug whisk together the mushroom, cacao, spices, maple syrup, and a splash of hot water until completely smooth. Pour the steamed milk into your prepared mug and froth for about 30 seconds to create a thick, velvety foam. Garnish with a dash of cayenne and cardamom.
- Iced option: rather than adding warm milk, dissolve the ingredients in a splash of warm water, then pour over ice and top with cold milk and a few drops of vanilla extract.