Chaga Tchai for winter

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The medicinal benefits of chaga are abundant.  It boasts tremendous antioxidant potential, as well as immune-modulating, anti-allergenic, anti-viral, and, yes, even anti-cancer properties.  However, it is important to understand these exciting properties are often attributed to complex extractions that may be difficult for a home herbalist.  Perhaps one of the most profound benefits of chaga for the home herbalist, is its benefits for relieving inflammation of the gastrointestinal system.  Its extraordinary anti-inflammatory action is especially meaningful for concerns of ulcer, gastritis, and even liver disease.

Chaga Chai with Carob and Coconut Recipe

Chaga Chai with Carob and Coconut is a healthful, yet seeming indulgent treat.  A few traditional chai spices lend a warming spicy note, while the chaga and carob contribute a flavor reminiscent of dark chocolate. An addition of marshmallow root offers additional gut soothing benefits. And toasted, unsweetened coconut?  Just the exotic “icing” on the proverbial cake.  This mixture can be prepared and simmered in a milk of your choice when desired.  Sweetened with honey, or, even better, maple or birch syrup, to your liking, this chaga chai is a tasty, medicinal treat!

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Chaga Chai with Carob and Coconut

Author Grow Forage Cook Ferment

Ingredients

• 1 oz ground chaga
• 1 oz ground carob
• 1 oz toasted, unsweetened coconut
• 1/2 oz marshmallow root
• 2 Tbsp ground cinnamon
• 2 Tbsp fennel seed
• 2 tsp ground black pepper

Instructions

1. Mix ingredients together and store in an airtight container, in a cool dark place.
2. To prepare, add one heaping tablespoon of the mixture to 8-10oz of a milk of your choice.
3. Simmer over low to medium heat for at least 20 minutes, stirring frequently.
4. Strain, sweeten and serve.