Boreal cream

• 250 ml (1 cup) of plant-based cream or plant-based milk (Options: coconut cream, canned coconut milk or soy cream (our favorite).)
• 60 ml (1/4 cup) of Canadian whisky, your choice
• 150 ml (2/3 cup) of cooled wild chaga decoction* (See the section below for the ingredients.)
• 30 ml (2 tbsp) of maple syrup (or more, to taste)
• 10 ml (2 tsp) of sweet clover or vanilla extract (optional)

*Check the FAQ at the bottom of this page for more info about chaga.

Chaga decoction

• 10 g (1 ½ tbsp) of wild chaga powder* (Check the FAQ at the bottom of this page to learn about the contraindications.)
• 1 liter of water

*If you use wild chaga chunks, you'll need 14 g per liter of water instead to get the ideal chaga concentration.

Pro tip: depending on your consumption, you can double, triple or quadruple the recipe! You can always make a big batch and freeze some for future use.

Chaga decoction

1. In a pot, heat the chaga powder in simmering (not boiling!) water on the lowest heat for one hour.*

2. Strain and store in the fridge for 1 week. Keeps in the freezer for several months.

*If you use chaga chunks, the decoction will take longer (two to three hours ideally).

Boreal cream

1. In a 500 ml airtight bottle or jar, pour all the ingredients.

2. Mix vigorously.

3. Store in the fridge.

4. Enjoy!

Serve on ice, in coffee (don't put it in very hot coffee to keep it from curdling!) or in a cocktail, ideally by the fireplace, with your feet nice and warm.

Aren't we doing just fine, eh?