Cool Off This Summer With Danielle Chang's Detoxifying Herbal Cocktails

Danielle Chang pours Chrysanthemum Elixir

Summertime is here again, and we’re already sweating—and not just because it’s hot!

Every year around this time, folks start talking about going on a “summer detox,” but what does that mean, and how can one simplify their life and diet in a way that’s healthy and ultimately helpful?

We spoke to food culture entrepreneur Danielle Chang, who recently launched herbal remedy brand The Hao Life, to learn how traditional Chinese medicine defines a detox and how folks can incorporate that holistic approach into their own lives.

See also: Looking For A Summer Detox? Danielle Chang Brings Ancient Chinese Medicine To The Modern Age

“A detox should never be fast,” she says. “A detox is eating as much healthy foods as you want, and that just means what's in season. There are certain things that will help you detox, which means to help digest or break down foods, but if what you're putting in your body is healthy to begin with, it just makes everything run more smoothly.”

Chang explained that in Chinese medicine, foods are broken into two categories: yin and yang, masculine and feminine, heating or cooling. In the summer, when the weather is warm, Chinese medicine teaches practitioners to ingest more cooling foods—and that isn’t just about temperature.

Below, we share three recipes for cooling, or yin-leaning, refreshments. The below recipes create alcoholic cocktails, but you could easily remove the alcohol or substitute with a non-alcoholic, non-flavored seltzer to create a family-friendly beverage.

The Royal Concoction

Goji berries are an important part of The Hao Life’s Come Clean herbal formula, which is the company’s go-to detoxifying blend. They’re also a sweet touch, as are red dates, while the hawthorn berries add a tart balance.

Ingredients:

• 1 cup goji berries
• 1 cup red dates
• 1 cup hawthorn berries
• 3 oz. vodka

Directions: Rehydrate the goji berries, red dates and hawthorn berries, then add to an infusion container. Add vodka of choice to top, seal tight, and leave to rest for 2 to 3 days minimum or longer to intensify the plummy flavor.

Chrysanthemum Elixir

Chrysanthemum is one of Chang’s go-to summer ingredients, as Chinese medicine teaches that they are great for balancing the kidneys and detoxifying the liver. She often uses the flowers to create a tea, but in this recipe, she uses them to create a delightful vodka cocktail.

Ingredients:

• 1 cup chrysanthemum flowers
• Vodka
• Sweetened green tea
• Mint or lemon verbena for garnish

Directions: Steep one cup of dried chrysanthemum flowers (rinsed and pre-soaked for 10 minutes, then wrung of any excess water). Add the chrysanthemums to an infusion container. Add your vodka of choice to the top of the jar and seal tight. Leave in a dark, cook place and shake every two days or so. The infusion is ready to drink in just a few days, or you can let it steep longer.

Shochu Punch

“This make-ahead punch features four distinct tastes—sweet, sour, spicy, and bitter—coming from the fruits, flowers, honey and aromatics that fill the punch bowl,” Chang says. “Citrus fruits are a must at Lunar New Year celebrations, as they symbolize luck and fertility. For the garnish, try a mix of clementines, lemons, and kumquats.”

This recipe serves eight. Please leave 40 minutes to create the punch, and 24 hours time for the shochu infusion and chrysanthemum ice cubes to set. The shochu infusion can be made up to 1 week ahead if stored in an airtight container in the refrigerator.

Ingredients:

Shochu Infusion

• 1 (2-inch) piece dried ginseng root (such as W Ginseng Farm)
• 1 cup buckwheat honey (such as Weeks Honey Farm)
• 1 cup hot water
• 1 lb. kumquats
• 1 (750-ml.) bottle shochu
• 1 (2-inch) piece fresh ginger, smashed
• 1 large jalapeño, gently smashed using flat side of a knife
• ½ cup dried goji berries (such as Navitas Organics)
• ? cup lemon peel strips, slightly pounded using mortar and pestle, or flat side of a knife to release their bitter aromatics

Chrysanthemum Ice Cubes

• 2 cups boiling water
• ¼ cup dried chrysanthemum flower loose-leaf tea (such as Goofoo)

Additional Ingredients

• Sparkling water, cucumber water (see Note), or juice of choice (optional), to taste
• 1 pomelo or ruby red grapefruit, peeled and segmented
• ¼ cup pomegranate arils
• ¼ cup thinly sliced Persian cucumber

Directions:

Shochu Infusion

1. Add water to a medium saucepan to a depth of ½ inch; fit a steamer basket inside a pan. Bring to a boil over high. Place dried ginseng in a steamer basket. Cover pan, and reduce heat to medium; steam until ginseng is pliable, 20 to 25 minutes. Remove from heat. Transfer ginseng to a cutting board, and slice crosswise into ½-inch pieces; then set aside.
2. While ginseng steams, stir together honey and 1 cup hot water in a small bowl until well combined. Reserve 1 cup honey mixture for chrysanthemum ice cubes; chill covered, until ready to use. Set aside the remaining 1 cup honey mixture. Place kumquats on a rimmed baking sheet. Using the bottom of a measuring cup, smash each kumquat. Transfer kumquats and any juices to a large lidded glass jar. Add shochu, ginger, jalapeño, goji berries, lemon peel strips, reserved ginseng slices, and remaining 1 cup honey mixture to kumquats in a jar; stir to combine. Secure lid on jar. Store in a cool, dark place at least 24 hours or up to 1 week, depending on your taste preference. (You should taste the shochu once per day. You should be able to taste a noticeable citrus flavor and a slight bitterness from the kumquats.)

Chrysanthemum Ice Cubes

1. Stir together 2 cups boiling water, dried chrysanthemum flowers, and reserved 1 cup honey mixture in a medium-size heatproof bowl; let cool at room temperature 1 hour. Using a slotted spoon, remove chrysanthemum flowers from the mixture. Divide flowers evenly among bottom pieces of 2 (6-cube, 13/4-inch) ball-shaped ice cube trays. Secure trays with top pieces; pour honey mixture evenly into trays. Freeze 12 hours.

Assemble the Cocktail

1. When ready to serve, pour desired amount of shochu infusion (the full amount serves 8) through a fine wire mesh strainer into a small punch bowl; discard solids. If using, remove chrysanthemum ice cubes from ice cube trays, and add to punch bowl. Add sparkling water, cucumber water, or juice of choice to taste. Top punch with pomelo segments, pomegranate arils, and Persian cucumber slices.

Note: To prepare cucumber water, mix 2 cups water with 2 cups lightly smashed Persian cucumbers. Cover and refrigerate for 1 hour. Strain before using.

Visit The Hao Life online to learn more about traditional Chinese medicine and how holistic herbal practices could fit into your daily routine.

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