About the Recipe
200ml x almond milk (I recommend home made or Nutty Bruce brand)
1 generous teaspoon x cacao powder
1/2 teaspoon x cordyceps extract (optional)
1/2 teaspoon x cinnamon powder
1/4 teaspoon x vanilla bean paste or powder
1/3 tsp x chilli flakes
1 tsp x maple syrup
1 teaspoon x extra virgin coconut oil
1. Bring all ingredients to a simmer in saucepan and leave on very low simmer for 1 minute to infuse.
2. Blend all ingredients in blender, bullet (with large) or stick blender in your saucepan for 10 seconds.
3. pour in to your favourite musg and sprinkle with cinnamon and chilli flakes.