2 cups brewed Chaga liquid (hot or cold)
2 cups Milk (cow, coconut, soy or other preference)
3 Tbs organic maple syrup or other sweetener
½ tsp sea salt
½ tsp ground ginger
½ tsp ground cinnamon
pinch ground turmeric
½ tsp vanilla
Directions: Mix the Chaga, milk, syrup and spices (add vanilla after heating). Heat with a steamer wand or warm thoroughly in sauce pan on stove, do not boil.
If a sauce pan is used to heat, after heating if you want to make it frothy, use a blender for 30 seconds to a minute.
You can experiment with the amount of spice mix. These amounts have a bit of heat but are not overwhelming. Any left over is also delicious cold or iced.
Note: This is an excellent recipe for the first Chaga brewing as the spices stand up well to tannins from the Chaga.