Chaga mushrooms, native to Russia, Siberia, and Canada, have been used in folk medicine for thousands of years as a supplement for surviving harsh, cold climates.
First, make the chaga "tea". Combine the dried chaga chunks and water in a medium saucepan, and bring to a boil. Reduce the heat to low, cover, and allow to simmer for 1 hour. Cool slightly, then strain into a quart-sized mason jars, reserving the chaga chunks. (These can be frozen until you make your next batch, up to three additional times.) Store the chaga "tea" in the refrigerator for up to 5 days.
To make the chaga hot chocolate, combine the chaga "tea", nondairy milk, and maple syrup or coconut sugar in a small saucepan over medium heat, and heat until steaming. Remove from the heat and whisk in the cacao and vanilla. Pour into your favorite mug or teacup and enjoy!