Mexican Hot Chocolate Elixir
Amanda Li • February 11, 2017
This boldly spiced hot beverage combines the medicinal powers of chaga mushroom, maca root, and turmeric powder.
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
- 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.
- 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.
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