Monk Fruit and Black Tea Herbal Tea with Aloe Vera and White Fungus

A very nice soup-like dessert/drink that is served in most Chinese restaurants. It is also very good for your health and holds many medicinal benefits due to the aloe vera and monk fruit.

Ingredients

Herbal Stock

50g Monkfruit (2 pieces)
3g dried chrysanthemum flower
40g ginger (sliced)
2 bag black tea
3L water

Herbal Tea

10g dried white fungus (cracked into tiny pieces about the size of your fingernail)
150g Aloe vera
15 ginkgo nuts
All of the herbal stock

Needed kitchenware

Item A
Item B
Item C

Instructions

Herbal Stock -

Crack the monkfruits by knocking them against each other until the core is exposed and place into a pot

Fill the pot with 3L of water along with all the other ingredients

Boil it on high heat for 30 minutes and then drain out the stock. The ginger, black tea, and chrysanthemum tea can be thrown away but the monk fruit should be set aside

Herbal Tea -

Use a peeler to peel off the thorns on the aloe vera and then peel the flat side of the aloe vera. Then use a spoon to scrape out the flesh into tiny chunks and set aside in a bowl

Place all of the ingredients (aloe vera, ginkgo nuts, herbal stock, dried white fungus) along with monk fruit (set aside previously) and boil it all together for another 30 minutes.

After 30 minutes, the monk fruit should be thrown away and the rest of the items can be enjoyed with the herbal tea.

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Tip

It can be kept in the fridge for up to 2 weeks, and as every day goes by, it only gets better in flavour. Also, be sure to buy shelled ginkgo nuts. Because raw ginkgo nuts can be toxic if not prepared properly. If you cannot find shelled ginkgo nuts, the recipe is still delicious without it.

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef