Shroom Cocoa Shake
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A dairy free, glutenfree and vegan cup of hot cocoa spiced up with immune boosting mushrooms - and on top of that it has a rich, sweet and delicous taste.
You can read more about medical mushrooms in my post here.
Recipe
The dosis of mushroom powder I put in my recipes are well below the doses, that I've noticed that other mushroom enthusiasts use in their recipes. Where many others use 1 tbsp I use 1 teaspoon. But it works for me his way. You can always add extra if you prefer or need.
As most mushrooms and herbs like to collaborate with other species, thus giving synergy effect, I've made a ready mix of four mushroom powders. I use about 1 tsp. of the mix daily in times of need.
* My mushroom mix:
2 parts chaga powder
1 part shiitake powder
1.5 parts of maitake powder
1 part reishi powder
Where Can I buy Medicinal Mushrooms?
Apart from Shiitake, these mushrooms are a bit hard to find in Denmark - even in powdered form.
I prefer my mushrooms in powdered form, as they're easy to store and fit into my daily diet, and it's also in that form that you get the most of their beneficial substances.
For the time being, I have only been able to find the Chaga in Denmark.
The others I buy on a Swedish website (Reishi, Maitake og Shiitake) or on Amazon: (Reishi, Maitake, Shiitake).
Matcha teacup borrowed from Den franske tehandel
Shroom Cocoa Shake
Serves: 2
Ingredients:
3.5 dl cashew milk homemade
1 tbsp. coconut oil
1 tbsp. cocoa butter
1 tbsp. cocoa powder
½ teaspoon. cinnamon
1 tsp. mushroom mixture *) or your preferred mushroom powder
2-3 dates (pitted) soaked in the cashew milk (optional).
Instructions:
Melt coconut oil and cocoa butter over the heat
Add the mushroom mixture and stir for approx. 1 minute.
Remove from the heat and add the rest of the ingredients
Blend with hand blender
Enjoy