Creamy Dreamy Rosy Reishi Hot Chocolate
Oh Reishi. Perishing all of the things that no longer serve you. Leaving space for new qualities and experiences. Calming and nourishing a spaced out butterfly mind.
2 cups coconut mylk
1/2 tablespoon rose petals
half cup chocolate chips
1 teaspoon vanilla extract
1 teaspoon Reishi extract
1 pinch sea salt
whipped coconut cream
1. In a saucepan, heat the coconut mylk and rose petals over a medium heat. Whisk occasionally and let it simmer for a couple of minutes.
2. Remove from heat and let the rose petal mylk steep for about 5 minutes.
3. Strain the rose out and return the mylk to the saucepan, on low to medium heat. Add the chocolate, maple syrup, vanilla. Whisk until the chocolate is melted, and everything is incorporated and frothy. Remove from heat.
4. Pour into a cup and serve with dollops of coconut whipped cream.