Shilajit is incredibly health and contains minerals you will have a hard time getting anywhere else – but it also tastes pretty terrible. It’s usually described as having a burnt rubber taste. I’ve found that the best way to take shilajit is to mix it with strong flavors which mask the bad taste.
This shilajit tea recipe includes Indian chai spices, which also have many health benefits like reducing inflammation.
Shilajit comes in many forms. In general, resin shilajit is the best. It mixes into recipes easily and is more concentrated than liquid shilajit. Pure Himalayan Shilajit Resin is a very good option. If you are on a budget, Siberian Treasure Shilajit is another good brand.
Ingredients (Makes 2 cups)
- ½ gram of shilajit resin
- 1 cup of hot water
- ¼ teaspoon masala chai powder (I like this one)
- 1 bag of black tea (or 1 tbsp. loose black tea)
- 1-3 tsp. honey, maple syrup or other sweetener (or to taste)
- 1 cup plant milk (I like coconut milk for this)
- Heat 1 cup of hot water until almost boiling
- Add the shilajit resin, chai spices and black tea to the water
- Let it steep for 5-20 minutes (depending on how strong you like it)
- Remove the tea bag. If using loose tea, strain the tea into another container.
- Add the plant milk. You can heat the milk first.
- Stir thoroughly and enjoy.
- The fulvic acid and minerals in shilajit is NOT destroyed by heat.
- You can make a large batch of this ahead of time, but just don’t add the milk until consuming.
- If you want to use whole spices, you’ll want to add them to the water before you put the water to heat. You’ll have to strain the whole spices.