Ayahuasca tea should be made with extreme caution, and only if you are trained in its preparation or are an extremely cautious chef. The process takes anywhere between 5 to 10 hours. This ancient tea is psychoactive in nature and therefore should be consumed in small dosages. Although it is easily available in local grocery marts and online stores if you are keen to prepare it at home, here’s how you can do it.
Heat the water in a large pot until it is just about to reach boiling, then reduce to medium heat.
Add vinegar and mimosa hostilis to the water and stir thoroughly.
Cook this for 3 hours at low-medium heat. Do not boil!
Filter all the liquid using a hand towel or any other cloth. Press the mimosa, getting as much liquid out as possible.
Store the liquid in another pot and then repeat the entire process with fresh water and the same shredded mimosa.
Repeat the process again. It will leave you with 3 pots of mimosa-infused liquid.
Combine all three pots of mimosa water and cook on medium heat, reducing to 1.5 liters, making it more concentrated.
Put the water in the fridge and cool overnight.
Filter the liquid in the morning to remove any excess particulate matter.
Warm the liquid on the stove again, but do not boil.
Add the Banisteriopsis caapi powder and stir for 15-30 minutes on low heat.
Serve the tea in small amounts.
The final 1-liter product will serve 26 to 28 dosages. It is a psychoactive beverage, so be mindful of the quantity.
Ayahuasca plant contains a monoamine oxidase (MAO) inhibitor. Therefore, it should never be taken with an SSRI (which is usually present in antidepressant drugs) or any other prescription medications.
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