Rochelle Hubbard

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Chaga Cacao Latte

Rochelle Hubbard

Chaga is a medicinal mushroom. I know, I know…mushroom latte!? I promise you it is delicious though…earthy but deliciously so! If you haven’t started including Chaga into your daily routine yet, here are a few reasons why you might decide to:

  1. Studies have shown it holds anti-inflammatory, anti-viral, and antibacterial properties

  2. It is an adaptogen, which means, amongst other things, it is an immune booster when needed, but it will also lower an overactive immune system as well

  3. It has been shown to have properties that protect our cells

  4. Can improve skin repair and DNA protection

  5. It gives your body seven different antioxidants, which means it is fantastic for fighting free radicals in your body – keeping everything healthier, and supporting your body to age with the grace that nature intended.

Chaga Cacao Latte

(Dairy free, gluten free and refined sugar free)

Ingredients:

  • 1 mug of brewed chaga (see instructions below)

  • 1/4 tsp ground cinnamon

  • 1 and 1/2 teaspoons of cacao powder

  • 1 medjool date

  • 1/4 tsp maca powder (if you have it)

  • 2 big dessertspoons of coconut oil (you can leave this out and add in a big splash of dairy free milk instead – I make my own almond milk and use this sometimes)

Instructions to make the latte:

Warm up the chaga in a saucepan and then blend with other ingredients, but first you will need to brew the chaga…

How to brew chaga

(you need to do this when you’re home for a couple of hours):

  1. I buy this brand of chaga.

  2. Place 8 cups of water in a saucepan and 16 teaspoons of chaga. Then heat on a low heat with the lid on for 45 minutes.

  3. Sieve into a Kilner jar and add another 8 cups of water to the mushroom mulsh in the saucepan (putting back also what came out in the sieve). Brew again for 45 minutes.

  4. You might want to brew it again with less water and see if you still get a dark liquid off it. If it’s still dark then you can even try it again if you want to. It’s up to you how much you brew the mulsh (by the way that’s my own word for it).

  5. Store all the chaga tea in kilner jars ready for you to use each morning in your latte.

Tag me @rochelle.a.hubbard on Instagram or Facebook if you make it! I’d love to see all of what you’ve been busy with in the kitchen.