Mexican Hot Chocolate Elixir

  • By Amanda Li
  • 11 Feb, 2017

This boldly spiced hot beverage combines the medicinal powers of chaga mushroom, maca root, and turmeric powder.

1 ½ cups Unsweetened fortified coconut beverage
1-inch Chaga Chunk
2 Medjool dates, pitted
1 piece Ceylon cinnamon
2 tbsp Raw cacao powder
¼ tsp Maca root powder
½ tsp Turmeric powder
1/8 tsp Freshly cracked black pepper

PROCEDURE (makes 1 serving)

Step 1

In a small pot, combine the milk, chaga, medjool dates and cinnamon. Cover with the lid and bring mixture to a simmer over medium heat. Then remove from heat and let the mixture steep for 10 minutes.

Step 2

Strain out the chaga and cinnamon. Carefully pour the coconut milk mixture into a blender along with the medjool dates. Add the remaining ingredients and blend on high for 30 seconds, or until smooth and creamy. Pour into a cup and enjoy immediately!


Time Saver Tip:

Recipe can be doubled, and any leftovers can be stored in the fridge and reheated the next day on the stove-top.

Share This Recipe

Want more recipes? Click below to buy Amanda's E-books
Be Inspiralized
Be Inspiralized
ReThink the Chicken Breast
Share by: