Mexican Hot Chocolate Elixir

INGREDIENTS (makes 1 serving)

1 1/2 cups Unsweetened fortified coconut beverage

1-inch Chaga Chunk

2 Medjool dates, pitted

1 piece Ceylon cinnamon

2 tbsp Raw cacao powder

1/4 tsp Maca root powder

1/2 tsp Turmeric powder

1/8 tsp Freshly cracked black pepper

PROCEDURE

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.
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!

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