• Preparation: 30 minutes
  • Cooking: 15 min
  • Portions: 4


    30g of grinded chaga

    3 cups water

    1/2 cup white sugar

    1 1/2 cup animal or vegtable milk 

    1 cup ice


Cook chaga 15 minutes in water, filter. Place the decoction appart in a pan and put the marc in the compost . Add sugar to the decoction and reduce by half for about 1 cup of syrup. Cool in refrigerator.

Put ice, syrup and milk in the mixer. Reduce to get a slushie texture and serve.

The syrup can be kept 10 days in the refrigerator.

Add a dash of vanilla or cardamom to vary the taste


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