Exotic Adaptogenic Mushroom Cacao Elixir
Earthy, spiced, creamy, and energizing — a tonic-meets-dessert that nourishes mind and body (with Cordyceps, Chaga & Lion’s Mane)
Ingredients
- Mushroom Base:
- 1 tsp Cordyceps powder
- 1 tsp Lion’s Mane powder
- 1 tsp Chaga powder or a brewed Chaga tea concentrate, see note
- 1 ½ cups almond milk or oat/coconut milk
- ½ cup water
- Flavor & Spice:
- 1 Tbsp raw cacao powder
- ½ tsp cinnamon
- ¼ tsp cardamom
- Small pinch clove or nutmeg
- ½ tsp vanilla extract
- Pinch of sea salt
- Sweetener & Boosts:
- 1 –2 tsp maple syrup date syrup, or raw honey (to taste)
- 1 tsp coconut oil or MCT oil for creaminess and absorption
- Optional: pinch of cayenne or black pepper for heat & absorption synergy
Instructions
- Make the Base:
- In a small saucepan, combine water, mushroom powders (or tea), cacao, and spices.
- Simmer gently for 5–7 minutes to activate and blend flavors.
- Add Milk & Flavor:
- Stir in almond milk, vanilla, and sweetener.
- Whisk until hot and frothy (do not boil).
- Blend for Creaminess (Optional):
- Transfer to a blender and add coconut/MCT oil.
- Blend 20–30 seconds until silky and foamy.
- Serve:
- Pour into warm mugs.
- Garnish with a sprinkle of cacao and cinnamon, or a star anise for presentation.
Notes
Chef’s Notes & Variations
- Iced Version: Chill and serve over ice with a touch of coconut water.
- Chai Twist: Replace cacao with black tea + more warming spices for a mushroom chai latte.
- Golden Fusion: Add turmeric + ginger for an anti-inflammatory golden mushroom latte.
- Dessert-Style: Blend with dates and top with whipped coconut cream for a functional hot chocolate.
- Pistachio-cardamom cookies
- Raw cacao truffles
- Toasted coconut bites