The perfect balance of flavours, yin-yang, and immune-boosting properties.
1 cup Unsweetened non-dairy milk (almond, cashew, coconut)
1 tbsp Loose chocolate mint rooibos tea leaves
½-inch chunk of ground chaga mushroom
2 tbsp Raw cacao powder (I use the Giddy YoYo brand)
2 tbsp Collagen Hydrolysate (I use the Great Lakes Brand)
1 tsp Maple syrup (optional)
In a tea infuser, place the tea leaves inside and place into a small pot with the water and ground chaga mushroom. Cover the pot with the lid and bring mixture to a simmer over medium heat. Continue to cook for 5 minutes, then remove from heat and let the tea cool for 10 minutes.
Meanwhile, in a blender combine the cocoa powder, collagen, non-dairy milk, and sweetener if desired. Remove the chaga mushroom and tea infuser from the pot and pour the hot liquid into the blender. Blend on high until the cocoa is dissolved. Enjoy immediately, sit back and relax with a nice book!
Recipe can be doubled, and any leftovers can be stored in the fridge and reheated on the stove-top the next day.