A Chaga Coffee Recipe For Highly Sensitive People

I have never been able to drink coffee. There was one time though, in my early twenties where I drank one coffee everyday for a week.

I would pick up a small organic coffee every morning at the shop across the street and I remember just being so happy after drinking it. That little bit of caffeine made me so…energized!

I was like, whoa…I get it, I finally get why people literally chug this stuff. However, by the end of this coffee experiment, I felt…I don’t know…kind of drained and burnt out! The caffeine was starting to make me feel shaky and as a person who is highly sensitive, I really felt it.

To give you an example of how sensitive I really am…I recently had a reiki session for the first time and it didn’t feel as relaxing as I was expecting it to be. It felt more like a hot prickling sensation throughout my body. The practitioner said that whenever she would hover over my hands they would kind of twitch and move which I was doing because I felt prickles in them! Kind of odd?!

Click here to read about more types of energy I can feel and examples of just how dang sensitive I really am 😛.

I just have to accept I have sensitive nerves and because of my intense ability to “feel”, I’ve officially scratched caffeine off the menu (except for dark chocolate because….I don’t need to say why, do I? 😋 ).

Since I need to stay away from caffeine, I’ve made up my own “coffee alternative”. I have always been recommended by the “higher ups” to take “medicinal mushrooms” and I’ve noticed that I actually do very well on them.

To me, these medicinal mushrooms (chaga, lion’s mane, reishi, even shitake) are highly “supportive” and grounding which I think is good for someone like me who has trouble feeling connected to her body.

So, how do you make it?

My Chaga Coffee Recipe:

All you need for 6 servings (6 big coffee mugs) is:

  • 2 heaping tablespoons of Chaga mushroom tea (I use Giddy YoYo)
  • 2 heaping tablespoons of decaf instant coffee powder (I use this one)
  • 8 cups of water
  • Almond milk/sweetener (optional)

Bring a pot of water to boil and fill an empty tea sachet (something like this) with the chaga tea. Once the water is fully boiled, turn off the element, drop in the tea bag and put a lid on it.

I’ll usually leave it to steep on the stove for 6+ hours (sometimes all day!), the longer the better. At the end of the day I’ll stir in the coffee powder, making sure it’s still kind of hot (this is optional by the way, some people just like the taste of plain chaga!).

Then I transfer it into a jar and keep it in the fridge until I feel like a hot cup ‘o chaga coffee.

Hint: Also really good iced!

I usually crave chaga coffee in the winter when I need more grounding and immune system support, and I know some people like to take mushrooms in capsule form, but I find there’s something magical about brewing your own, I don’t know…I almost feel like using the whole mushroom gives you both the health benefits, and the “energetic” benefits. Catch my drift?…

Click here for more health + beauty advice, channeled from spirit.

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