Chaga has the highest ORAC level (oxygen radical absorbance capacity) of any natural food. This means it contains extremely high levels of antioxidants which help to fight free-radicals reducing the risk of brain related diseases.
- 1 cup chaga tea
- 1/2 cup cashew milk
- 1 tbsp hazelnut butter
- 1 tsp maca powder
- 1 tsp cacao powder
- 1 tbsp raw honey
- Dash of cinnamon
- Dash of sea salt
- 1 BUY SOME CHAGA: Find a local health food store that carries chaga mushroom’s (my favorite brand is Giddy Yo Yo). Since they are wildly harvested, they are not commercially produced so it may be difficult to find them at your regular grocery store.
- 2 BREW YOUR CHAGA: The Giddy Yo Yo raw chaga suggests using 1/3 cup of chaga chunks for 1 liter of water. In a large pot, bring your water and chaga chunks to a bubbling boil*
- 3 STRAIN YOUR CHAGA: Once your tea is boiled and ready, it needs to be strained to remove the chaga chunks.**
- 4 MAKE YOUR CHAGA’LATTE: Blend all ingredients together.
Notes*Options for boiling Chaga:
(Option - 1) Boil for 20 minutes
(Option - 2) Turn the heat down to low and let simmer for 3-4 hours.
(Option - 3) Turn off stove and let the chaga chunks sit in the water for about 8 hours (overnight)
There is no hard rule for how long you leave the chaga chunks simmering or soaking. Just remember, the longer the chaga soaks, the more potent the tea will be.
I typically boil mine in the late evening before bed, turn off my stove and let it sit overnight.
** Keep your Chaga chunks:
However, do not throw away your chaga chunks, they can be re-boiled about 3-6 times, until the tea color has significantly faded.
Store your used chaga chunks in a glass jar in the freezer in between batches, OR re-boil daily adding water as needed.
At this point, you can drink the chaga tea ‘black’ as a hot beverage, or store it in a glass jar in the fridge and enjoy it chilled.