I've been making myself a daily tonic for a couple of years now, and I've become more and more connected with this ritual overtime. It's such a simple way to nourish my health and spirit, and I love being able to customize the tonic each day. I do this by choosing herbs, mushrooms, and adaptogens based on what my mind/body needs. Lately I've been using a mix of reishi, chaga, eucommia bark, and ashwaghanda. If I make the tonic late in the day or in the evening, I skip the chaga, as it can increase energy levels. The recipe below is a staple that I modify from time-to-time. Sometimes I'll add in vanilla or skip the ginger. I encourage you to make it to your liking. When traveling, I bring Four Sigmatic packets with me that just need hot water. They're effective and delicious.
I use the spoon pictured above as my measuring spoon for the powders, as well as the mixing spoon once I add liquid. It's a multipurpose object that I've come to love. It's soft and lightweight, yet smart and strong in its abilities. While small objects like this may seem unimportant to us, they truly carry significance. If I couldn't locate this spoon, I would manage just fine. I'm not dependent on it. But the significance lies in the intention. The intention to pay attention to my body. The intention to nurture myself. The intention to sit in silence with just myself and a cup of warmth.
- Combine cinnamon, tumeric, and a pinch or 2 of black pepper (*this activates the tumeric) in the bottom of your mug
- Add adaptogens/powders of choice (1/2 teaspoon each), mix all together
- Steam just shy of a cup of mylk (or water) and pour into cup - just enough to cover the mixture. Stir until smooth.
- Add a splash of freshly juiced ginger + sweetener of choice (I occasionally add honey but most of the time do not add anything to sweeten)
- Pour the rest of the mylk until mug is full, stir, and enjoy!
* For ginger: I do not have a juicer, so I go to my local grocery store to get 4 ounces of ginger to bring home with me and pop in the refrigerator to last through the week. In efforts to produce less waste, I bring these tiny canning jars with me to transport the ginger in. They also make great spice jars + salt holders.