This vanilla hazelnut medicinal mushroom mocha is decadent as all hell, with a long list of amazing benefits for whole body health. Invigorate your day with this dreamy mix of flavours. Visit wildbloombotanicals.com for more info.
In a blender, add the coffee, water, Wild Bloom Botanicals Mushroom Cacao Milk, hazelnut butter, maple syrup, coconut butter, vanilla bean, coconut oil, and sea salt. Roughly blend to combine the solid and liquid ingredients.
In a medium saucepan on the stove over medium-low heat, pour in the mixture. Stir to melt the ingredients for an improved texture, until warm and simmering.
Transfer the contents into your favourite mug. Serve with a sprinkle of extra mushroom cacao powder and dried rose petals, if you like.
Feel free to play around with the ratios to your preference or halve the measurements for a single serving. I often like to make the coffee taste stronger by using a 1.5 cup water to 1.5 cup coffee ratio, and lessening the amount of maple syrup I use in accordance with the amount of liquid.
Use grass fed raw goat or cow's A2 butter instead of coconut butter, if you like.
In warmer seasons, you can skip the heating step and just pour the mixture over ice for a cold brew!
Store any extra mocha in the refrigerator for up to a week.
Most blenders have the food in contact with a plastic component, even if the body is made of glass. For this reason I prefer to blend colder or room temperature foods only in order to reduce any chemical/phthalate/BPA transfer into the food, so I recommend blending first before heating on the stove.
Find the Wild Bloom Botanicals Mushroom Cacao Milk here!