Wild Chaga Chai

A chai craving late in the evening usually runs into the caffeine problem. This one answers it: a spiced, creamy chai built on rooibos (South African red bush tea), which brews naturally caffeine-free. Simmer it on the stove with milk for a cozy, earthy chai latte any time of day or night. Ginger, Ceylon cinnamon, green cardamom, and cloves give it the classic warm chai spice, coconut adds a creamy body, and wild-harvested chaga (a foraged birch mushroom) brings a deep, woodsy earthiness.

Rooibos has a naturally soft, chai-like character, which is what makes it such a good caffeine-free base. The chaga adds an earthy, grounding depth under the spice, a little like the forest floor, and the coconut leans the whole cup toward a smooth, latte-like finish.

We blend it in small batches in Portland. It sets the Indian tradition of spiced chai on a South African rooibos base, with a foraged, woodsy note from the chaga.

Ingredients: rooibos, ginger, Ceylon cinnamon, chaga, natural coconut, green cardamom, cloves. Caffeine-free. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon per eight ounces of water in a pan. Bring it to a rolling boil at 212°F for two to three minutes. Add milk in a ratio of one part milk to three parts water. Let it boil for two more minutes, then strain, add a sweetener of your choice, and serve.

Is it caffeine-free?
Yes. The rooibos base carries no caffeine, which makes it an easy chai for the evening.

What does the chaga taste like?
Earthy and woodsy, a mushroom-forward depth that sits under the spice rather than on top of it. The ginger and cinnamon still lead the cup.

Do I have to use milk?
No, but it shines with milk and a touch of sweetener. The coconut already leans it creamy. Whole milk or any plant milk works.