Elixirs seem to be popping up everywhere lately. At one point I had no idea what an “elixir” was, and although I’m not sure there is a specific definition I more or less think of them as blended drinks, usually warm, as opposed to something steeped and strained. They are usually incredibly nourishing and have healthy fats in there to help make them deliciously creamy and frothy. They are super satisfying! Whatever way you want to define them as, I’m sold.
I had been pretty obsessed with making a simple chaga tea elixir, but felt like switching it up a bit when I was reading about the amazing benefits of warming spices such as cinnamon, ginger, cloves, cardamom, etc in Julie Daniluk’s new book Hot Detox that I picked up from chapters. I’m a big fan of chai tea and I knew with the addition of some of my favourite Artisana coconut butter and a base of chaga tea I could create a deliciously creamy and frothy chai tea that is such a great alternative to you typical chain coffee shop where they load them up with sugar, allergenic dairy and unnecessary artificial junk.
1 cup of steeped chaga tea or tea of you choice (roobios or black tea will work too!)
1 tsp – 1.5 tsp cinnamon
1 tsp ginger
.5-1 tsp ground cloves
1 small whole pod cardamom or .5 tsp ground cardamom
1 big spoonful of coconut butter (my favourite brand is Artisana)
2-3 small dates or 1 bigger medjool date (or more if you prefer sweeter)
Add all the ingredients into a blender and blend on high for approximately a minutes. This will allow the drink to become smooth and amazingly creamy and frothy! Pour into your favourite cup, sip & enjoy