How do I prepare a drink from Iceland moss?

The manufacturer suggests two methods. The first: pour 2 glasses of cold water over 2 teaspoons of the moss, bring to the boil, leave to cool and drink throughout the day. The second is a decoction made with water or milk: the moss is simmered in 0.5 litres of liquid over a low heat for 5 minutes, left to cool for 30 minutes, strained and taken 1–2 tablespoons 4 times a day before meals (check the packaging for the amount of moss to use for the decoction).

Milk can be used instead of water: this option was traditionally used in the Nordic countries. The milk decoction is milder in taste and slightly more coating in texture — this is because the mucilaginous substances of cetraria pass readily into the liquid when heated and form a characteristic soft consistency.

The finished drink is strained. It is best drunk warm — in this form it is perceived as the gentlest option for an irritated or dry throat. Adding honey or other natural ingredients is a matter of taste; the product goes well with neutral additions.

The brewed decoction should not be kept for long: like any herbal drink, it is best fresh. Keep the dry moss in a closed pack away from moisture and direct light.