herbal infusion
Flavor Bone Broth with Mushroom Tea Ice Cubes
With varying ages and taste preferences in the house, I keep my bone broth batches pretty simple. However, I can't help but feel I am missing an opportunity to bolster the beverage to make it even more functional.
Many constituents in mushrooms extract well into water, making them perfect for teas. Their savory taste lends itself well to herbifying bone broth. Reishi and chaga, along with the culinary herbs in this recipe all support immune function and have antioxidants that support overall health.
Since I don't want to water my broth down too much, I make a concentrated decoction that I freeze into ice cubes. They act as both a flavor agent and supplemental herbal properties while helping temper piping hot broth. I am sure I am not the only one who has burned their tongue not waiting long enough for my mug to cool down.
M A K E
1 long slice reishi, broken into bits
3 tbsp small chaga, small chunks
2 1/2 c water
1 tbsp rosemary
1 tbsp sage
1 tbsp thyme
1 tbsp oregano
Pinch of salt
Add reishi, chaga and water into a sauce pan. Bring to a strong simmer and decoct for 20 minutes. Turn off the heat off.
Add aromatic herbs to the pan and steep for another 5 minutes.
Strain through a fine mesh sieve.
Once the broth has cooled, pour into ice cube trays - in tablespoon increments - and freeze.
Once frozen, transfer to bags for storage.
Add 3 tbsp worth of tea ice cubes to 8 oz of hot broth. Add a pinch of salt to taste. Enjoy!
Watch the ice cubes infuse into broth here!
For educational purposes only. Not intended for medical advice. Always consult your physician.
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