I placed 1 tablespoon of powdered commercial grade kratom leaves and about 2 teaspoons of red poppy petals (Papaver rhoeas) in a tea ball. This was added to a pot of boiling water (about 1 pint). A cinnamon stick, and powdered ginger and cardamom were also added to the boiling water.

The temperature of the stove top was decreased, and the tea was allowed to simmer for 10 minutes. This was poured into a large bowl. The tea ball was placed back into the pot along with the already- boiled cinnamon stick, more water was added and kratom containing tea ball was boiled for another 10 minutes. The tea from the second boil was added to the tea already in the bowl.

This was then filtered through a coffee filter. When the filter became plugged with sediment another filter was used. All told 4 paper coffee filters were used.

To improve the flavor, I added a sweetener (Splenda®), and a small amount of ‘pomegranate and wild berry’ juice to the tea. I drank 2 large cups of this. It had a very nice typical kratom effect. But that was just the tea. The holiday beverage that this post is about was made from the kratom-cinnamon-pomegranate-berry tea that I did not consume.

The remaining kratom tea was poured into a screw top jar, and enough 141 proof Baccardi Puerto Rican rum was poured in to bring its alcohol content to 10%. The jar’s lid was screwed on, and the beverage was shaken up to mix it well. The mixture was then stored in the refrigerator. 10% alcohol is a high enough alcohol content to prevent the growth of pathogenic bacteria or fungi, so the sealed jar should have been able to be stored in the refrigerator for weeks or even months and still be safe to drink.

However, I did not let it sit in the refrigerator for weeks. Instead, it was left to sit in the refrigerator for only 4 days, then my curiosity got the better of me and I decided to bioassay it. Some cloudy stuff had sedimented out to the bottom of the jar. I don’t know whether this was crystallized alkaloids or tannins or proteins or what. But, the liquid above the sediment was a transparent tea color. That was the holiday drink (I also saved the sediment for later bioassay to see whether it was alkaloid-rich).

I consumed the drink, pouring it into a beer glass. The taste was quite pleasant, although a bit bitter and slightly astringent (from the kratom). There are both similarities and differences between the effects of alcohol and kratom, and it is possible to distinguish their effects. The alcohol effect came on quickly (no surprise). Then the kratom effect gradually started coming on, and as the alcohol effect faded the kratom effect became more noticeable.

Comments:
Depending on one’s relative sensitivity to alcohol and to kratom, the predominant effect will be either that of kratom or that of alcohol. I estimate that for me about 2/3 of the effect came from the rum and about 1/3 from the kratom. A heavy drinker (I am not one) might feel less of the alcohol effect and comparatively more of the kratom effect.

The recipe reported above was VERY DRINKABLE, but variations came to mind — there are many possibilities for the creative cook/brewer.

The tea could be made using mulled apple cider instead of water, and a bit of nutmeg added along with the cinnamon. This would result in something tasting more like a traditional holiday potion.

Or either lotus stamens (Nuphar nucifera), or Blue water lily petals (Nymphaea cerulea), or both could be added to the tea recipe to increase its effect.

Or chamomile flowers could be added to the tea recipe.

Or mugwort.

Lots of possibilities here. But, I think I’ll stop typing now and just enjoy the effect.

Happy holidays ;-)

© 2007 Walt