What is a chagaccino? Inside the trendy mushroom coffee drink taking over cafés
Coffee culture is constantly shifting, with new drinks rising to prominence as quickly as others fade into the background. The chagaccino is one of the latest arrivals, moving from boutique wellness cafés in Los Angeles to menus across Europe and Asia. At first glance, it looks like an ordinary iced latte, but its distinguishing ingredient is chaga, a fungus that has been part of traditional medicine for centuries.
While coffee drinkers might be drawn to it for novelty, wellness enthusiasts point to its long-standing use in northern regions and its reputation as a functional ingredient. The drink has become part of a broader interest in adaptogens, plant-based compounds that are promoted as supporting the body in times of stress.
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What is chaga?
Chaga (Inonotus obliquus) is a parasitic fungus that grows mainly on birch trees in cold environments, including Siberia, Canada, Alaska and Scandinavia. Rather than resembling the smooth mushrooms found in markets, chaga appears as a hard, blackened mass that looks almost like burnt wood. It has been harvested for centuries to make tea, traditionally simmered for hours to extract its compounds. In Siberian and Russian folk medicine, it has been valued for its perceived immune-supporting properties.
Today, it is typically dried and ground into powder, which makes it easier to add to drinks like the chagaccino. The base of a chagaccino is familiar: a shot of espresso or cold brew. To this, powdered chaga is added, often blended with cacao, cinnamon and vanilla to balance its naturally bitter flavour. The mixture is then topped with milk or a plant-based alternative, such as oat, almond or coconut.
While it can be served hot, the iced version has been especially popular, its dark layers and dusting of cocoa making it visually striking. At-home kits often include measured sachets of chaga powder, designed to stir straight into coffee for convenience.
Why it has gained popularity
Coffee gets a wellness boost with chaga. (Photo: Valeria Aksakova / Freepik)
Interest in the chagaccino reflects a wider shift toward functional beverages, where drinks are valued as much for their perceived wellness benefits as for taste. Chaga is noted for its antioxidant content and often marketed alongside other adaptogens like reishi and ashwagandha. A 2024 study published by Heliyon notes its anti-inflammatory, anti-microbial and even anti-diabetic benefits.
While scientific research on its effects is ongoing, that has not slowed its rise in the wellness space. Its neutral aesthetic—essentially a latte with a darker hue—has made it a social media favourite, easy to photograph and share. The drink also taps into the crossover between coffee culture and health trends, appealing to people who want both energy and what is positioned as a natural boost.
Where to try chagaccino
The chagaccino’s international spread began in Los Angeles, where cafés specialising in superfood lattes and adaptogen blends adopted it early. From there, it was picked up in New York, London and other major cities, often in neighbourhoods with an established wellness scene.
Independent coffee shops have embraced it as a way to differentiate their menus, while online retailers offer powdered blends for home preparation. Some companies sell chaga as a standalone product, while others combine it with cacao, spices and sweeteners to create ready-to-mix formulas. For travellers, spotting a chagaccino on a menu often signals a café with a wellness-focused clientele.
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