Mayan Drinking Chocolate

The first known preparation of cacao was as a spicy, bitter drink that was consumed ritually, and in copious amounts. This modern version is sweeter and creamier than the beverage enjoyed by Aztec royalty, but is still full of warming spices and mineral rich raw cacao. It’s perfect to enjoy with a good friend on these chilly autumn nights…. INGREDIENTS: 1/4 C raw cacao powder
Tbsp powdered maca
tsp reishi mushroom powder
tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp vanilla bean powder
a pinch or two of cayenne pepper
1 C coconut milk
1 1/2 C filtered water (or you could substitute chaga tea!)
sweetener of your choice; stevia, maple syrup, coconut nectar, (or raw honey if you prefer), to taste

DIRECTIONS: Mix all the dry ingredients together in a bowl. Heat the coconut milk and water in a saucepan over medium heat, and whisk in the cacao mixture. Whisk or stir continuously until the beverage is piping hot, to just under a boil. Add the sweetener of your choice, to taste. As the coconut milk and maca provide a natural sweetness, you may only need a tablespoon of maple syrup or a good pinch of stevia to make the drink delicious.  Be sure not to over-sweeten. Serve immediately, while the drinking chocolate is still steaming hot. If it sits and starts to thicken, simply warm it up again and add more liquid as needed. Serves 2. Enjoy!