Candy Cap Chai Syrup
Candy Cap Chai Syrup
About this Recipe
Have you ever had candy cap mushrooms? Candy caps have a little sweeter flavor profile compared to most mushrooms, and they are one of my favorite types of fungi. Take the earthy sweetness of candy cap mushrooms and combine them with the spices and aromatics of chai. This lesson is inspired by my time in the woods foraging. Studying wild and medicinal foods in herbalism school changed my view of the natural environment. In the fall and spring, I love going out foraging, having a cup of chai when I get back home, and going over my “haul.” This is a chai blend to enjoy as a warming tea infusion, and as a candy cap chai syrup. You can also use this syrup on waffles, in a coconut milk latte, and on yogurt. Try adding a drizzle to buttered cornbread. It’s one of my favorite ways to use this syrup!
The Benefits
Candy cap mushrooms contain B vitamins including thiamine and folate, which are good for your nervous system and overall brain health. And studies have shown that like ginger, cinnamon has anti-inflammatory properties. Cardamom has been used for thousands of years to promote digestion.
Note: This makes more chai blend than you will need for the syrup. Use as needed for tea or more syrup. Store in an airtight container.
Ingredients
Makes about 1¼ cups (300 ml) of syrup
Candy Cap Chai Blend
- 1 cup (20 g) dried candy cap mushrooms, crushed
- 2 Tbsp (10 g) sweet cinnamon chips
- 2 Tbsp (10 g) green cardamom pods, lightly crushed
- 2 Tbsp (13 g) ginger root, dried
- 1 tsp whole cloves, lightly crushed
- 1 tsp fennel seeds, lightly crushed
- 1 tsp long pepper, lightly crushed
- 1 tsp maca powder
Chai Syrup
- 1½ cups (360 ml) water
- 1 Tbsp (6 g) Candy Cap Chai Blend
- 1 cup (240 ml) maple syrup
Directions
-
Step 1
Make the chai blend: In a large bowl, combine the mushrooms, cinnamon chips, cardamom, dried ginger, cloves, fennel, long pepper, and maca. Mix well with a wooden spoon. -
Step 2
Make the chai syrup: Brew the chai blend by putting the water in a small pot. Bring to a boil and add 1 Tbsp of the chai blend. Reduce the heat to medium-low to low and simmer, covered, for 20 minutes. -
Step 3
Strain the brewed chai into a glass measuring cup and stir in the maple syrup. When it’s cool, transfer to a jar with a lid to store in the refrigerator for up to 1 month.
About the author
Krystal Mack
Krystal Mack is a designer and social practice artist working in the kitchen with mind, body, and spirit to produce healing tonics to pour with intention.
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