Looking for yummy herbal concoctions to serve up this holiday season?

Coming in from the cold to a kitchen scented with cinnamon is right up there with chocolate and hot baths. Which pretty much means I’ve spent the Arctic blast playing in the kitchen, perusing recipes, and drinking copious amount of tea.

Yesterday when I reached for said cinnamon, I scraped a meager 1/8 teaspoon from the bottom of the jar. Which reminded me to remind all of you that now is the time to stock up on seasonal herbs and spices.

I kid you not: a few years back, I was running around searching for nutmeg mere minutes before guests arrived (and everyone was sold out of it ‘cause, duh, it’s the holidays). That’s now high on the list of stupid things that make the holidays stressful.

Which brings me to my latest concoction:

I have been trying to find a way to make reishi tasty. This super-bitter mushroom is a perfect companion during the stressful days of December… if you can deal with the taste.

Problem solved!

After tasting a simply scrumptious shot of warming spices and chocolate at Silver Moon Chocolate’s farmer’s market stall, I was determined to come up with a concoction of my own.

Actually it’s a decoction. Here’s the how-to:


Maia’s Reishi Decoction


Put 4 cups of water into a pot and add:

  • 1/4 c. dried chaga mushroom
  • 1/4 c. dried reishi mushroom
  • 1 TBSP. each cinnamon chips and cardamom pods
  • 1/2 tsp. whole cloves
  • 1/8 tsp. cayenne

Simmer for 3 hours or until liquid level is down to 2 cups.



  • 3 TBSP. palm sugar (more or less to taste)
  • 4 TBSP. raw cacao powder
  • 1 TBSP. Santosha’s chocolate coconut creme

Whisk together.

Add 1/2 c. coconut milk OR cow milk OR almond milk.


What are you cooking up with herbs this season? Share with us below!