I loved coffee but I lost my taste for coffee 35 years ago when first pregnant with my oldest son and went over 30 years substituting tea. I am definitely a tea lover and have many different teas depending on my mood. However as I mention in the recipe, within the last few years, I have rekindled my love for coffee when I found Four Sigmatic mushroom coffees.
I wish I could combine the words to come up with a catchy name for this beverage (coffee + tea = toffee??) but it definitely doesn’t work. So I just call it my new Morning Elixir. Here is how I make it and some of the variations. I have a mug that holds about 22 oz. so I boil enough water to almost fill it to the top. This is a huge cup to start the day. Very satisfying and filling.
While I am heating the water to steep the tea I get the blender ready by adding in:
1-1/2 tbsp. pasture butter
1 scoop collagen peptides
1 scoop Mercola MitoMix Ketogenic blend
1-2 tbsp. MCT oil
1 sachet of Four Sigmatic coffee (Adaptogen, Mushroom Coffee Latte are 2 faves right now)
1 sachet of Four Sigmatic mushroom elixir (I alternate between Reishi, Chaga, Lion’s Mane and Cordyceps)
½ a scoop of Matcha
Spices (I have combined Ceylon cinnamon, nutmeg, cloves, cardamom, ginger, allspice and fennel in an empty shaker bottle and add a few shakes). I also put a sprig of rosemary in the pot where I steep my elixir and sometimes also a couple of bay leaves.
About an 1/8 tsp of natural, unprocessed salt
I also have begun adding a tablespoon of Laird’s Original Superfood Creamer which just makes it a bit creamier and adds more nutrition
Once the water is just about to boil I steep whatever teas I am loving at the moment. Any type of chai tea is always a winner, but I also love Earl Gray, Green Earl Gray, oolong, white tea, rooibos chai, Constant Comment and any one of the wonderful Pique teas, which I use often during my fasting window. I do find combining a black or green with an herbal tea best as it has a deeper flavor and holds up better with the coffee. Typically I choose 4 different teas: oolong or white, and one black and one green and one herbal and steep for 12 minutes.
I put some stevia, a pinch of Himalayan Crystal salt and about 12 grinds of black pepper in my cup. I strain the tea bags, pour the hot tea into my blender and blend for a slow count of 5. I get a delicious, frothy, satisfying cup of coffee/tea that I look forward to savoring every morning.
One extra thing to mention:
The other thing is when I am spending a few days at my son’s house and don’t want to have to pull out their blender, I purchased this frother from Youngevity (I sell the Youngevity products mentioned) and just eliminate the butter but keep pretty much everything else the same. I pour part of the tea into the powders and froth and then add the remaining tea and it is creamy, frothy and delicious. And I haven’t upset their little dog, Minnie, who hates the sound of the blender!