Reishi chocolate milk is rich and sweet with a coconut and raw cacao base. The earthy reishi mushrooms go undetected in this chocolate blend.
It’s been a little while since I posted one of these, oops! And juuuust when I managed to get my act together to do one, my desktop computer (with all of my photo editing programs) fizzled out and died. So if the photo here looks different, it’s because I shot it with my normal camera, imported it to my partner’s computer, emailed it to myself, edited it with the VSCO and Afterlight apps on my phone/iPad, re-sized it with another app, emailed it to myself again, and then finally put it here. I know that the image quality isn’t perfect, but I think it’ll do for now/until I get my main computer fixed. You can’t knock the determination!
When we go on our little USA day trips and pop into some of the fancier grocery stores, I always pick up this super rich vegan chocolate milk with reishi mushroom extract. I’m telling you, it tastes like real dairy chocolate milk and it has a feel-good effect! Looking at the ingredients, I knew that I could easily do a DIY version. A couple health food stores in my area sell reishi mushroom products now, which is so neat. If you’re interested in the benefits, check out this page. Anyway, we’ve got a busy long weekend ahead. Waving from that juicy summer mid-point. It goes by so fast, right?!
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Luscious Reishi Chocolate Milk
- 1 ½ tablespoon raw cacao powder
- tiny pinch of sea salt
- 1 teaspoon reishi mushroom powder
- 2 tablespoons pure maple syrup
- 1 cup full fat coconut milk
- ¾ cup water
- This recipe originally calls for reishi mushroom powder, but I love using the reishi tincture from Rainbo Mushrooms these days.
- Combine the cacao, salt, reishi powder, maple syrup, coconut milk, and water in an upright blender. Blend the mixture on high speed for at least a full minute. Serve the reishi chocolate milk as-is or over ice.