Spiced Creamy Hot Chaga

Ingredients:

1 cup coconut milk 

1/3 cup hot water

1 tsp Chaga mushroom powder @vimergy 

1/2 tsp ground cinnamon + more for sprinkling

1/4 tsp ground ginger 

1/4 tsp ground cardamom

1/8 tsp ground nutmeg 

1-2 Medjool dates

1/2 tsp alcohol free vanilla extract

For the coconut whip topping (optional):

1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight 

2-3 tbsp raw honey

Directions:

Place the coconut milk, water, chaga powder, cinnamon, ginger, cardamom, nutmeg, dates and vanilla in a blender and blend until smooth and frothy, for at least 2 minutes.

To make the optional coconut whip, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes.

To serve, pour the latte into a cup and top with coconut whip (if using) and a sprinkle of cinnamon. Serve immediately.

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