A comforting and immune system boosting chaga mushroom drink for the colder winter days ahead.
Ingredients (serves 1):
- I cup/mug of milk - try almond, soy or a milk of your choice.
- 1/4 to 1/2 teaspoon of chaga extract powder or approximately 150 mls of chaga decoction (concentrated chaga tea).
- 1 teaspoon of gelatinised maca powder - optional (a hormone balancing, energising adaptogen which adds a lovely malty taste).
- 2 heaped teaspoons of cacao powder.
- Pinch of vanilla powder or dash of extract.
- Sprinkling of cinnamon.
- Tiny dash of nutmeg, if liked.
- Sweetener to taste - I used a teaspoon of date syrup.
If using a chaga mushroom decoction rather than an extract powder, make chaga tea as usual by adding 3-4 medium sized chaga nuggets to a pan of water, but let it heat slowly over several hours, allowing the water to gradually evaporate off, until only about a quarter of the volume of liquid is left behind. This makes a strong, dark and very concentrated chaga tea.
Warm the milk in a pan and add the other ingredients, mixing well. I used a handheld milk frother to help with the mixing, but if using this, be careful not to make the hot chocolate too frothy and foamy! When all the ingredients are combined, the hot chocolate is ready to serve.