Recipes

Brewing chaga is simple, forgiving, and endlessly adaptable. Whether you start from wild chunks, powder, or ready-to-steep tea bags, the golden rule is the same: keep the heat low and never hard-boil your chaga. A gentle simmer draws out chaga's deep color, earthy flavor, and antioxidants without scorching the delicate compounds. Here are our favorite ways to drink it.

Classic Stovetop Chaga Tea

The traditional method, and the best place to start. Makes about 1 quart.

You'll need:

  • 2–3 small chunks of wild Alaska chaga (about 1 oz)
  • 4 cups (1 quart) filtered water
  • Optional: honey, maple syrup, lemon, or a splash of milk

Method:

  1. Add the chaga chunks and water to a pot.
  2. Bring to a very gentle simmer over medium-low heat — small bubbles, never a rolling boil.
  3. Simmer loosely covered for 1 to 4 hours. The longer you go, the deeper the brew. It's ready when the water turns the color of strong black tea or coffee.
  4. Strain and serve. Sweeten or add lemon to taste.

Tip: Don't toss the chunks. Let them dry and re-simmer them 2–3 more times, until they stop coloring the water.

Quick Chaga Tea from Powder

When you want a cup in minutes. Makes 1 mug.

You'll need:

  • 1 tsp wild Alaska chaga powder
  • 1½ cups water
  • Optional sweetener or milk

Method:

  1. Bring the water to a gentle simmer (not a hard boil).
  2. Whisk in the chaga powder.
  3. Simmer gently for 5–15 minutes — longer for a stronger cup.
  4. Let it settle for a minute, then sip (leave the fine sediment behind, or drink it for extra body). Sweeten to taste.

Slow-Cooker Chaga Tea (Big Batch)

Set it and forget it. Makes a fridge's worth.

You'll need:

  • A small handful of chaga chunks (about 2 oz)
  • 8–10 cups water

Method:

  1. Add the chunks and water to a slow cooker.
  2. Set to LOW.
  3. Brew 4–8 hours, or overnight, topping up the water if it reduces.
  4. Strain into jars. Refrigerate up to a week, and drink it hot or cold.

Tip: Keep the cooker on warm and ladle out cups through the day — just top up the water and reuse the chunks. Full walkthrough in our crock-pot guide.

Creamy Chaga Latte

Earthy, cozy, and naturally caffeine-free. Makes 1 latte.

You'll need:

  • 1 cup strong brewed chaga tea (or 1 tsp chaga powder)
  • ½ cup milk of choice (oat and whole milk both froth well)
  • 1 tsp honey or maple syrup
  • A pinch of cinnamon; optional ¼ tsp vanilla

Method:

  1. Brew a strong cup of chaga, or simmer the powder into the water for 10 minutes.
  2. Warm and froth the milk.
  3. Blend the chaga, milk, sweetener, and spices for 10 seconds (or whisk well) until foamy.
  4. Pour and dust with cinnamon.

Iced Chaga & Cold Brew

For warm days, two ways.

  • Quick iced: brew the Classic Stovetop tea above, cool it, and pour over ice with a squeeze of lemon or a drizzle of honey.
  • True cold brew: add 2 tbsp chaga powder (or a few chunks) to 4 cups cold water in a jar. Refrigerate 12–24 hours, then strain. Smooth, mellow, and never bitter.

Spiced Chaga Chai

Chaga's earthiness loves warm spice. Makes about 2 cups.

You'll need:

  • 2 cups strong brewed chaga tea
  • 1 cinnamon stick, 3 cardamom pods, 2 cloves, 2 thin slices fresh ginger, a small pinch of black pepper
  • ½ cup milk of choice
  • Honey to taste

Method:

  1. Simmer the brewed chaga with the spices for 10 minutes on low.
  2. Add the milk and warm through (don't boil).
  3. Strain, sweeten, and serve.

Chaga Coffee

Cut your coffee with chaga for a smoother, lower-caffeine cup. Makes 1 mug.

You'll need:

  • 1 cup brewed chaga tea
  • ½ to 1 cup brewed coffee (or 1 shot of espresso)
  • Milk and sweetener to taste

Method:

  1. Brew the chaga and coffee separately.
  2. Combine to taste — start half and half.
  3. Finish with milk and sweetener. More on the pairing in chaga and coffee.

Tips for the Best Chaga Brew

  • Low and slow: keep it at a gentle simmer. A hard, rolling boil can break down some of chaga's beneficial compounds.
  • Reuse your chunks: wild chaga has a lot to give. Dry used chunks between brews and reuse them until the water barely colors.
  • Strength is yours to set: the longer you simmer, the darker and richer it gets. Aim for the color of strong tea or coffee.
  • Store it: keep brewed chaga in a sealed jar in the fridge for up to a week. It's excellent cold.
  • New to chaga? Start with a cup a day. Read up on the benefits of chaga tea or how to prepare chaga tea.

Ready to brew your own? Shop our wild Alaska chaga chunks, powder, and tea bags — all hand-harvested from the birch forests of Interior Alaska.

Chaga is a food and wellness product, not a treatment or cure for any condition. If you're pregnant, have a health condition, or take medication (especially blood thinners or diabetes medication), check with your doctor before adding chaga to your routine.