- 2 tablespoon cacao powder
- 1 cup dairy free milk (cashew or coconut work well)
- ½ teaspoon ashwagandha root powder
- ½ teaspoon reishi mushroom powder
- 1 teaspoon coconut sugar or maple syrup
- Pinch of sea salt
- Add all ingredients to saucepan on medium heat.
- Whisk or stir ingredients to fully combine as you bring to a gentle simmer.
- Remove from heat.
- Pour into a mug as is, or top with coconut whipped cream or a sprinkle of sea salt or extra cacao powder.