Hot chocolate has been a festive favourite for decades on end; probably since the day homo sapiens discovered the delectable cocoa bean. But in recent years, mushroom elixirs and hot beverages have been taking the spotlight — leaving traditional hot chocolate in the dust. But why not infuse a holiday staple with a new superfood; chaga mushrooms? Now that sounds like a wonderful holiday beverage to cozy on up to the fire with!
Now, before you scroll down and make yourself a delicious cup of this chaga mushroom hot chocolate and relax the night away, I want to talk about a few key nutritional properties that chaga mushrooms have. Chaga mushrooms are packed with:
antioxidants which protect your body against oxidative damage
immunomodulating agents (there’s evidence that polysaccharides isolated from chaga mushroom have a strong stimulatory effect on cells of the immune system which you can read about here)
anti-viral properties in relation to hepatitis C and HIV
These are just a few properties of the phenomenal mushroom; you can find more in depth information on a recent blog post I wrote here. But probably one of the most vital properties of chaga mushrooms is that they’re adaptogenic, meaning they help the body adapt to stress and maintain homeostasis. And more specifically, chaga mushrooms are known to promote stamina and reduce fatigue — and that’s a major win, win in my books! The holidays come with lots of family and friend events, vast amounts of holiday parties and get-togethers, and endless shopping for the perfect holiday gifts. This means we’re often running on fumes, committing to too much and putting our health on the back burner. So this holiday season, I challenge you to put yourself first and say no to that next festive event — and instead make yourself this chaga mushroom hot chocolate and be still. Be in silence. Be at peace. Enjoy!
***Do not take chaga mushrooms if pregnant or breastfeeding***
1 cup plant-based mylk (I prefer oat mylk for this recipe)
2 tbsp raw cacao powder, leave a touch for the final dusting
2 tbsp coconut oil
1 tbsp maple syrup
1/2 tsp true cinnamon
1/4 tsp vanilla extract
sprinkle of sea salt
In a wide-bottomed pot, bowl water. Cool slightly.
Place chaga chunks in slightly cooled water and let sit for approx 1 hour (with lid on!) until water turns dark reddish-brown. Remove chaga chunks but do not throw away; they can be re-used 2-3 times over!
In a high-powered blender, add ONE CUP of chaga liquid and remaining ingredients and blend on high until well combined and frothy. (I use a Vitamix Pro 750 series and blend for approx 1 minute on the The Hot Soup setting because it heats the liquid and I don’t have to wash another pot!).Taste and adjust sweetness level to your liking.
Pour into a mug, dust with raw cacao, and melt away.
***tip: you can store leftover chaga liquid in a mason jar in the fridge for up to three days.
Disclaimer: This post was created in partnership with Canadian Pine Pollen Co. in order to share my love and knowledge for this product. Although this post is sponsored -- my opinions are always, and forever will be, my own.
This content is intended to promote general health and wellbeing; it is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified health professional with any questions you may have regarding a medical condition or concern. Check out my one-on-one services for more customized health options.
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