Mineral-Rich Coffee Syrup
This tincture method combines the decoction tea process with making a standard maceration tincture. It’s useful for herbs and mushrooms that extract better in hot water but that you want to reserve and use like a tincture. This includes polysaccharide-rich mushrooms, mucilage-rich marsh mallow, mineral-rich yellow dock, and allantoin-rich comfrey. technically, you can use this method for any herb tat you would decoct for tea, such as roots and bark, though these plants generally extract just as well in a standard or dried herb tincture with a lot less effort.
What You’ll Need:
- 4 ounces dried plant or mushrooms material
- About 12 ounces, water
- 10 ounces, 100-proof vodka
- Quart Jar with lid, metal strainer, 16-ounce or larger measuring cup, scale, pot with lid, large spoon; optional grinder, cheese cloth, plant press.
- Put your dried herbs in a large pot or slow cooker, and cover with water
- Simmer covered for at least 40 minutes. Mushrooms can be simmered for hours or days. Add more water as needed to keep everything covered.
- Strain the liquid to remove the herbs. Squeeze as much liquid out of the herbs as you can. Don’t discard your strained herbs, as they will be used again in a later step.
- Condense the liquid. You want 10 ounces of finished tea for your decoction tincture. If you have extra and would like to condense it, return the tea to the pot and simmer, uncovered, until liquid evaporates to get you your 10 ounce goal.
- Put the remaining strained herbs into a quart mason jar. Pour in 10 ounces of decocted tea, then add 10 ounces of 100-proof vodka. Cap the jar tightly.
- Shake your jar every day or so. After a month, strain the contents, squeezing as much liquid out the herbs as you can. This is your finished tincture. It should be approx. 10-25% alcohol if made as directed, enough to keep it shelf stable for years.