- 1 cup Almond Milk
- 1 tsp Ashwagandha Root
- 1 Packet Four Sigmatic Mushroom Elixir
- 1 tsp (Infused) Coconut Butter
- 1 tsp Raw honey
Heat one cup of almond milk with 1 tsp ashwagandha root on low heat for 7 minutes. Add to a high speed blender along with the mushroom elixir, coconut butter and honey. Blend for about 60 seconds until smooth and frothy. Serve warm, toped with a bit of cinnamon or rose petals.