Buttery Chaga Latte

Ingredients:

1.5 cups brewed chaga

1 tsp- 1 Tbsp of organic butter, coconut oil or ghee

1 pitted medjool date, or a few drops of stevia

Pinch of sea salt

Method:

To brew the chaga: Add 2 litres of water and ΒΌ cup of dried chaga chunks to a large pot. Simmer over medium-low heat for 30 minutes to 2 hours. When time is up, strain out the chaga chunks and store the liquid in large jars. Save the chaga chunks (they can be frozen for later use) as they can be re-used for brewing up to 4 times!

Heat up one and a half cups of brewed chaga from your batch, and pour it into a high-speed blender.

Add desired quantity of butter, coconut oil, or ghee, one date (make sure that pit is removed!), and sea salt, and blend until smooth and creamy.

Enjoy as is or add in some vanilla extract, a tablespoon of raw cacao nibs, non-GMO soy or sunflower lecithin, and/or a tablespoon of grass-fed beef gelatin powder for some easily digested protein.

All ingredients can be found at The Big Carrot Wholistic Dispensary.


Recipe and photo provided by Alex Picot-Annand Registered Holistic Nutritionist and Certified Life Coach

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Sunday 10:00-6:00
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Closed Monday May 22 for Victoria Day

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The Big Carrot is located in the Carrot Common, 348 Danforth Ave. 3 Blocks east of Broadview Ave. or 1 block west of the Chester subway.

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