The flavors of Chaga and Maple are great together! I remember once when I was very young, my father let me sample the maple sap when it wasn’t quite a syrup yet, but had undergone a decent amount of boiling. It reminded me of hot chocolate, without the heavy dark-chocolate notes. When sipped in the frigid Saranac Lake winter, it warmed me right up! I also have fond memories of myself and younger siblings enjoying steamed vanilla milk when the adults would have coffee. These tidbits of nostalgia are the inspiration for today’s recipe. I wanted something with the texture of hot chocolate, but with the flavor of Chaga and Maple, a truly Adirondack beverage. After completing this recipe I’m not going to lie, it’s sinfully delicious! If you’ve got a sweet tooth, you must give this recipe a try!
1-2 Birch Boys Chaga Chunks or 1-2 Tbsp Birch Boys Chaga Tea
4 cups of whole milk (or full fat milk-alternative)
½ cup half and half (or unsweetened cream alternative)
¼ cup of Dark Maple Syrup
Pinch of salt
Dash of cinnamon (Optional The cinnamon definitely makes this beverage reminiscent of French Toast, which I adore, but for a pure maple-chaga flavor you may want to omit)
¼ tsp vanilla extract
1. Heat 4 cups of milk and the half and half on medium-low heat with 1-2 chaga chunks until the milk is a deep off-white color and foamy (make sure not to let the milk fully boil, or it will become chunky). This process will take 10-20 minutes.
2. Reduce heat to low
3. Remove chaga chunks and add ¼ cup of maple syrup, stirring until thoroughly combined
4. Add ¼ tsp of vanilla extract
5. Add a dash of cinnamon (optional)
6. Pour and serve!