What happens when you surround yourself with things that you love?
Not only do you get warm feelings of joy and happiness, but you also get…..chaga chai.
Now, I love coconut milk, I love coffee, I really love chai spices and I like the idea of medicinal chaga although I’ve never managed to make it to my taste before. I didn’t really think that mushroom would go with a brew, but I’m happy to admit I was wrong.
Chaga is a medicinal mushroom and is said to boost the immune system, detoxify and also help reduce inflammation. I live with the auto-immune condition, multiple sclerosis, so any help that I can get with reducing inflammation and boosting my immune system is very welcome. It can also help to reduce blood sugar levels. But you don’t need to suffer with an autoimmune disease in order to enjoy it or reap the benefits.
However, as with all medicinal mushrooms, please do seek professional advice if you are taking any prescribed medication such as blood thinners, as chaga can work against some drugs.
Chaga tastes a little bit like a nutty vanilla or tonka bean. It certainly doesn’t taste like a mushroom.
Chaga needs to be heated in order to extract the medicinal properties. Be sure to buy a chaga powder which is made from a hot water extraction method whereby a chaga brew is concentrated in special vacuum sealed water evaporators. If you are in any doubt, look at the manufacturers website.
2 cups (500 ml) coconut milk
10 coffee beans
1 teaspoon chaga powder (made from hot water extraction)
½ teaspoon vanilla extract
1 teaspoon chai spice
1 teaspoon ground cardamom
3 Medjool dates (pitted)
1. In a high-speed blender, whizz the ingredients together until well-blended.
2. Pass the contents through a nut milk bag to collect the chaga chai milk and remove all the sediment. Discard this.
3. Chill the chaga chai until required.
4. Serve over ice.
Come and join me in the Deliciously Raw Kitchen Hangout on Facebook. It’s free to join.