Ingredients
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Cappuccino
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3-5 dried grams of Reishi mushroom
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1 cup (250 mL) water
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1.01 floz cacao powder
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8.45 floz almond milk or coconut milk
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0.68 floz coconut oil or ghee
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1.01 floz honey
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Tea
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3 grams dried reishi or 25 grams fresh
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3 grams ginger, grated or minced
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1-2 tablespoons of honey
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5 cups of water
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Directions
Cappucino:
Place all ingredients in a high-speed venting blender; mix until smooth. (If you don't have a venting blender, mix ingredients at room temperature in a blender, pour into a pot and heat briefly on the stove.)
Tea:
Bring a pot of water to boil. Turn down to the lowest heat and slowly simmer the resihi for 30 mins, adding additional water as needed. Add the grated ginger, and let simmer another 5 - 10 mins. Strain with fine mesh. Add the honey and stir. Pour into your favorite mug.
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