Cooking: 15 min
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.
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.