Posts tagged coffee
Irish Cream & Reishi Mushroom Coffee Cordial
Irish Cream & Reishi Mushroom Coffee Cordial

Well la de da, I guess it's already mid March and time for another round of me remembering that I'm of Irish descent (very much so, in fact) and breaking out some basic Irish recipes. I love Irish food. I'm one of those few Americans who are obsessed with a traditional Irish breakfast, my absolute favorite part being the blood sausage. That paired with tomatoes and beans make for the perfect comfort food in my book. The Irish seem to have a knack for comfort and good hearty food; at least from what I understand from the meals that have been popularized here in the States. Dense soda bread, boiled potatoes with corned beef and root vegetables, dark, frothy beer... the Irish have a good sense of foods and libations that are made to satisfy and soothe. 

Bailey's Irish cream was first created in 1973 by two men in Essex. According to their tale, the idea was birthed in minutes and the actual product was mixed up within one hour. It was a daring move, to add cream to the beloved Irish whiskey, but they made it work and it sold - a lot. Its low percentage of alcohol made it the perfect paring for other spirits, therefore creating space for people to purchase more booze to mix with it. Ka-ching, am I right? 

While mulling over what to create for my second annual "oh right, I'm also Irish" recipe, I knew I wanted to do something with liquor and after some research, this was the thing that stood out most to me. I still haven't been to Ireland and none of my immediate family immigrated from there, so my ancestral connection to that side has yet to be fully experienced. But I know it will some day and until then, I'm going to keep on making Irish recipes and learning the folklore. And hell, maybe I'll even try my hand at making my own blood sausage. I'll keep ya updated on that one. 

Traditionally, instant coffee is used when making Irish cream. However, being the herbal cordial nerd that I am, I wanted to try something different and infuse my whiskey before adding the cream and chocolate. This version is less sweet than Bailey's, so feel free to adjust the maple syrup, or add 1/2 a cup of raw sugar to the cordial while infusing. 

The Cordial

1 pint Irish whiskey
3 slices reishi mushroom, chopped
1/4 cup crushed coffee beans
2 cinnamon sticks
 

The Mix

1 cup infused whiskey
2 cups heavy cream
1 tbs cocoa powder
1-2 tbs maple syrup
1 tsp vanilla extract

Method

In a glass jar (I used a wide mouth pint size jar) place the coffee beans and lightly crush with a wooden spoon or muddling tool. Add cinnamon sticks, chopped reishi and cover with whiskey. Cap tightly and infuse for 1-3 weeks. After infusion time, strain the cordial and transfer to a clean jar. ((For this recipe, I honestly forgot to make my cordial a couple weeks in advance, so I infused it over the course of a few nights. It wasn't as strong as I would have liked, but it was still so good!!))

After straining the cordial, place all the cream, cordial and remaining ingredients in blender and mix until smooth. The liquid will be a little frothy, so let it settle for a bit before transferring to a clean bottle or jar. It will keep in the fridge for 1-2 weeks. Serve with coffee or on the rocks. 

 

Irish Cream & Reishi Mushroom Coffee Cordial
Dirty Golden Milk

Recently coffee hasn't been as satisfying as one would hope. Rather than giving me that awake and ready feeling we all hope to achieve with a good brew, it's wearing me down and causing more anxiety than pleasure. Often after a cup, I find myself yawning in between unconsciously clenching my teeth and shifting my day between fatigue and caffeine induced anxiety. 

To remedy this, I gave up coffee altogether, replacing it with roasted dandelion tea, adding a bit of milk to it as I would coffee. It worked for a while, however after years of working as a barista, I found myself slowly inching toward my beloved Joe once again, but this time in the form of decaf. It's helped a bit, but I discovered that if I incorporate herbal remedies into my morning "half caf", coffee is much easier to stomach. 

Golden milk - or turmeric tea - has been used for centuries in the Aryuvedic tradition as a vessel for anti-inflammatory and other healing herbs. Traditionally made with coconut milk, turmeric, cinnamon, black pepper and raw honey, golden milk is a tasty way to get your daily dose of anti-inflammatory and adaptogenic herbs. This recipe is a little different than the traditional drink, but I find it a powerful way to incorporate other herbal allies into my diet. 

 

2 ounces espresso or strongly brewed coffee

1 1/2 cups milk (I'm using almond milk but coconut, hemp or goat/cows milk also work) 

I teaspoon turmeric powder 

1/2 teaspoon cinnamon powder 

1/2 teaspoon shatavari powder 

4 cardamom pods, slightly crushed 

Pinch black pepper

2 slices reishi

Local honey or agave to taste 

Pour the milk into a pot and add all herbs except for the honey and coffee, which will be added at the end. Stir frequently while bringing mixture to a light boil. Remove from heat, pick out any unwanted cardamom pods with a spoon and add honey. Find your favorite mug and add the coffee into your newly golden milk. Serve hot or chill and pour over ice. 

Serves two

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