Medicinal Mushroom Hot Cocoa with Red Belted Polypore
Dark, earthy and chocolaty, the subtle flavors of this medicinal mushroom hot cocoa are comforting and nourishing. Left unsweetened to so that one can adjust to personal preferences.
Author: Devon Young
- 8 oz raw cacao powder
- 1 oz red belted polypore ground (or substitute medicinal mushroom of your choice)
- 1 oz ground cinnamon
- ½ oz slippery elm
- ½ oz marshmallow root
Combine all ingredients and store in an airtight jar. Store in a cool, dark and dry spot.
To prepare, simmer a heaping tablespoon of the mix in 8-10oz of a milk of your choice on low heat for approximately 30 minutes. Due to the "spongy" nature of the polypore once rehyrated, I find that the hot cocoa is best pressed through a "French press" before serving. Alternatively, it can be passed through a fine mesh sieve. Sweeten to taste and serve.