Mush­room hot choco­late ELI BRECHER

IN­DULGE IN A WARM­ING BREW WITH SUPERFOOD BEN­E­FITS

In the Moment - - Living - Eli Brecher is a Lon­don-based food blog­ger and healthy recipe de­vel­oper. Visit www.eli­brecher.co.uk for more recipes and fol­low her @ce­re­aland­peanut­but­ter

METHOD

Sim­mer the co­conut milk and al­mond milk in a saucepan over a medium heat un­til warm.

Pour the warm milk into a blender with all of the re­main­ing in­gre­di­ents and blend for 30 sec­onds un­til smooth and frothy.

Trans­fer to a mug, sprin­kle with a pinch of ca­cao and serve im­me­di­ately.

In­gre­di­ents

SERVES 1

* 2/3 cup (160ml) co­conut milk * 1/3 cup (80ml) unsweet­ened al­mond milk * 1 heaped tsp of Indigo Herbs Su­per Mush­room Nutri-Com­plex, or other pow­dered mushrooms

* 1 heaped tbsp ca­cao pow­der

* tsp ground cin­na­mon

* tsp ground gin­ger

* Sprin­kle of cayenne pow­der

* Sprin­kle of sea salt

* 1 tsp al­mond but­ter

* 1 heaped tbsp date syrup

* 1 heaped tbsp lu­cuma pow­der

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