Chaga mushrooms have numerous potential health benefits, which has made them an attractive option in supplement circles. As a part of traditional Siberian folk medicine, humans have been using chaga for centuries to support overall health.
Nowadays, Western medicine is researching chaga to learn the full effect this fungus can have on the human body. So far, seminal studies have found some promising results.
Chaga's unsightly, wood-like appearance and unpleasant taste means that it is not typically consumed as a food. Instead, users prefer to use it as a powder or inside capsules. That said, the powder can be used in several recipes, masking the flavor while providing health benefits in a way that's enjoyable to consume.
This article covers a really straightforward chaga milk recipe. Learn how to make chaga milk and what its benefits are in the following sections.
Chaga Milk Benefits
Chaga mushrooms have several potential benefits, but their primary advantage is taking down inflammation. Doing so can benefit the immune system since long-term inflammation is linked to numerous ailments.
As well as reducing inflammation, chaga consumption can promote the formation of cytokines in the body. These are proteins that play a role in immune response, which means chaga could help to fight off bacteria and viruses. Meanwhile, test-tube studies also indicate that chaga could prevent production of harmful cytokines that cause inflammation and disease.
Like other medicinal mushrooms, chaga also provides the benefits of beta-glucans and polysaccharides, compounds that have a positive impact on the body. Furthermore, chaga contains betulinic acid, which it acquires from the birch trees on which it grows. Betulinic acid is a form of triterpene sterol, which means it has immune-boosting properties.
Most studies on chaga to date have only been completed on animals and test tube subjects. As a result, it's unclear how it affects humans and to what extent it’s benefits work. Nevertheless, numerous individuals have enjoyed using chaga supplements for their potential to support overall wellbeing.
Learn more about chaga mushrooms in our complete guide to their benefits. For now, keep reading to discover how to make chaga milk with our easy recipe.
How to Make Chaga Milk
Making chaga milk is a really straightforward process. You can use it by:
- Dipping cookies into a tall glass
- Stirring into creamy porridge
- Blending into a smoothie
- Foaming into a latte (or a matcha latte) by combining with hot water
There are lots of possibilities for using chaga milk. The best part is that it is completely plant based, since no actual milk is involved. This recipe uses raw honey, but you can switch it out for maple syrup to make it vegan-friendly, too.
And don't worry about getting hold of raw chaga – you can use mushroom powder for this beverage.
If you are wondering what chaga milk tastes like, this recipe has a very similar taste and consistency to almond milk. That's because this recipe features plenty of soaked almonds to replicate the flavor of plant-based milk.
Chaga Milk Recipe
|Recipe Ingredient||Chaga powder|
|Recipe Instructions||Blend the chaga powder with soaked almonds, then strain and blend with the rest of the ingredients.|
|Suitable For Diet||Plant-based|
- 1 ½ cups almonds, soaked overnight and drained
- 2 liters water
- 3 tsp chaga powder
- 2 tsp vanilla extract
- 1 tsp cinnamon/nutmeg
- 1-2 tbsp honey/maple syrup
- Pinch of salt
- Blend the almonds and water at high speed until well-combined – about 30 seconds.
- Strain the mixture through a cheesecloth or nut milk bag into a large mixing bowl.
- Add it back to the blender with the rest of the ingredients and blitz for a few more seconds.
- Pour into a milk bottle or mason jar and keep in the fridge for up to five days.
Final Thoughts About Chaga Milk
Chaga milk is a unique way to consume chaga mushrooms. All you need is chaga powder, water, almonds, and some extra flavorings. It helps to have a blender and a cheesecloth to hand, too.
You can keep chaga milk in the fridge for up to five days, using it in place of regular milk.
If chaga milk isn’t your thing, check out the other recipes on the VidaCap website. Or, explore our range of flavorless mushroom capsules that fit seamlessly into everyday life.
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Audrey has worked as a registered dietitian for 6 years. She graduated from the University of Florida in 2013 with a Bachelor of Science degree. In 2014 she began an internship with the Veterans Affairs Healthcare System, and was hired as an Outpatient Dietitian following graduation. She started her career counseling a variety of patients with different health concerns and disease states. After a few years into practice, she found her passion was working in cancer care, and has spent the last 4 years specializing in oncology nutrition.
In her practice, Audrey has spent a significant amount of time reviewing literature on herbal and dietary supplements in the cancer care setting. Through her work at Vidacap, she hopes to continue to expand her knowledge and understanding of the benefits of supplements in conjunction with promoting a healthy, balanced diet and management of overall health and well being.