Wild chaga decoction

• 22.5 ml (1 ½ tbsp) or 10 g of wild chaga powder*
• 1 liter (4 cups) of water

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

Hot chagalat

• 250 ml (1 cup) of wild chaga decoction* (See above!)
• 250 ml (1 cup) of plant-based milk of your choice
• 60 ml (1/4 cup) or 40 g of dark chocolate chunks or chips
• maple syrup, to taste
• spices of your choice (optional) (Chai spices, cinnamon stick, grated nutmeg, cardamom, go wild!)
• your fave mug

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

Chaga decoction

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

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

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

Hot chagalat

1. In a small pot, heat the chaga decoction, the milk and the spices (optional) over medium heat.

2. Add the chocolate and whisk over the heat until the chocolate has melted.*

3, Strain, then sweeten to taste with maple syrup.

*Festive note: during the holidays, feel free to add a piece of candy cane to your pot for a little After Eight-style version.

Pour into your favorite mug and drink guilt-free!