Honey-Peppermint & Peach Reishi Tea Recipes

Posted by Matthew, May 21, 2010 Trackback | Email This Post Email This Post     

Runner up in our “make reishi tea taste good” challenge, Kendra of Kendra Can Cook shares her Peppermint/Honey and Peach Reishi Tea recipes.  Basic reishi tea is notoriously bitter and Kendra shows us a couple ways to make it less so. 

Peppermint & Honey Reishi Mushroom Tea
makes one serving

● 8 ozs water
● 9 reishi mushroom slices
● 8 fresh mint leaves (crushed)
● 2 tbsp honey
● 2 drops of peppermint oil

Bring water to a boil on the stove.  Add dried reishi mushroom slices and allow to steep for 15 – 30 minutes.  After the mushrooms are fully saturated, add fresh mint, peppermint oil and honey and stir.  Reheat if necessary.

Time/Money Savers/FYI’s:

● For another tasty variation, omit the mint & peppermint oil and instead slice & boil a fresh peach, mush it and add the peach juice (and a bit of the pulp) to reishi mushroom tea with a few tablespoons of honey.  Delicious!

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Browse More:
Reishi Mushroom Recipes
Cocktail & Beverage Recipes
Honey Recipes




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4 Responses to “Honey-Peppermint & Peach Reishi Tea Recipes”

  1. 1
    kim says:

    This sounds wonderful!

    September 25th, 2010 at 11:02 am
  2. 2
    s95 says:

    Thanks for the recipe Kendra. This will really help as Reishi Tea tastes so gnarly by itself. I’m going to try a batch of this recipe instead.

    November 19th, 2010 at 4:47 pm
  3. 3
    Buddy Mix says:

    Thanks Kendra,

    My wife, River, is very excited to try the Reishi mushrooms she just learned are growing in our yard. I have a feeling now that she knows how to identify them I’ll be drinking Reishi Tea for a long time to come. River claims Reishi makes you sleep real well. I’ll definitely share your recipe with her.

    Happy mushroom to ya,
    Buddy Mix

    May 3rd, 2012 at 9:53 pm
  4. 4
    Matthew says:

    Hi Buddy Mix,

    We don’t recommend foraging mushrooms unless you are an expert. Poisonous varieties can appear identical to safe ones.

    Matthew
    MarxFood.com

    May 4th, 2012 at 9:27 am


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