This reishi cappuccino is a great way to enjoy the healing benefits of a reishi mushroom tonic.
Reishi (pronounced ree-shee) isn’t the kind of mushroom you sauté up in a stir-fry but that you brew up in a tea or what the fancy herbalist might call a “decoction.” It may sound more granola than you’re up for, but trust me: This is well worth trying on for size.
Reishi mushrooms have long been used in Chinese medicine as a nervous-system tonic, meaning they support the balance and calmness of the whole nervous system. They also serve as the symbol for well-being, divine power and longevity in Chinese tradition. Additionally, research has shown their effectiveness in preventing cancer, protecting the liver and gallbladder, healing viral and bacterial infections and offsetting the effects of diabetes. Read more about their benefits here.
- 250 mL reishi tea or 1 sachet Reishi Elixir by Four Sigmatic dissolved in 1 cup (250 mL) water
- 15 mL cacao powder
- 125 mL almond milk or coconut milk
- 10 mL coconut oil or ghee
- 15 mL honey to taste
- 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.)
208 calories, 4 g protein, 12 g fat (9 g saturated fat), 22 g carbs, 4 g fibre, 0 mg cholesterol, 81 mg sodium