Most people simmer cordyceps into a warm soup or tea, but in summer you can cold-steep it into a light, refreshing cooler served over ice. Cordyceps has a gentle earthy, savory flavor that turns clean and mellow when steeped slowly in cold water — an easy iced drink for a hot afternoon, with no added sugar.
Key takeaways
- Cold-steeping cordyceps in the refrigerator (a few hours to overnight) draws out a clear, pale golden infusion that tastes smoother and less strong than a hot brew.
- Cordyceps militaris, the cultivated orange "cordyceps flower," is an easy everyday choice for a cold infusion; whole wild cordyceps works too.
- Serve over ice with a slice of lemon; sweeten to taste with monk fruit for a no-added-sugar cooler.
- This is a simple culinary recipe — a refreshing way to enjoy cordyceps in warm weather.
Cold-steep vs. hot brew
A hot brew is faster and gives a deeper, more robust flavor. A cold steep is slower but gentler: fewer sharp notes, a cleaner and mellow taste, and a naturally refreshing result you can pour straight over ice. Both are simple — reach for the cold method when you want something light and summery.
What you'll need
- A small handful of dried cordyceps militaris (about 5 to 8 g), or 1 to 2 whole wild cordyceps
- About 2 cups (500 ml) cold, clean water
- Ice
- A slice of lemon (optional)
- Monk fruit sweetener, to taste (optional)
How to make it (cold-steep method)
- Rinse. Give the dried cordyceps a quick rinse to remove any dust.
- Steep cold. Put the cordyceps in a jar with the cold water, cover, and refrigerate for at least 4 hours, or overnight. The water will turn a pale golden color.
- Strain. Strain out the cordyceps (save them for a second steep or add them to a soup).
- Sweeten, if you like. Stir in monk fruit to taste for a no-added-sugar cooler.
- Serve. Pour over a glass of ice, add a slice of lemon, and enjoy cold.
A faster version
Short on time? Steep the cordyceps in hot water for about 15 minutes, let it cool, then chill it and pour over ice. It is a little bolder in flavor than the slow cold steep.
Make it your way
A squeeze of citrus or a few mint leaves keeps it bright and summery. If you would rather enjoy cordyceps warm, a savory chicken or pork broth is the classic route. For an all-in-one cup, a blend of cordyceps with red dates, longan, and goji steeps into an easy drink — see our cordyceps selection or an infuser bottle for steeping on the go.
Frequently asked questions
Can you drink cordyceps cold?
Yes. Cordyceps can be cold-steeped like a cold-brew tea. The slow, chilled infusion tastes smoother and milder than a hot brew and pours nicely over ice.
How long should cordyceps cold-steep?
At least 4 hours in the refrigerator, or overnight for a fuller flavor. The water turns a pale golden color when it is ready.
Can I reuse the cordyceps after steeping?
Yes. The same pieces can be steeped a second time, or added to a soup or broth so nothing goes to waste.
Is this cooler sweet?
On its own it is light and barely sweet. For a no-added-sugar cooler, stir in monk fruit — a zero-sugar sweetener — to taste. A slice of lemon adds brightness.
Prefer it warm? See our warm cup of cordyceps tea.
By Alina @ TLY
