Reishi Mushroom is highly regarded as the most important mushroom in Traditional Chinese Medicine (TCM). At the end of Reishi mushrooms growth cycle, it produces spores which are tiny seeds that serve as the reproduction of the fungi. Reishi spores are prized for their medicinal benefits, and work really well anything chocolatey, which is why we’ve added them to this spiced Reishi cacao mylk.
Reishi spores contain 300% more triterpenes than the fruiting body as well as being rich in polysaccharides. Triterpenes support organ health and have strong anti-histamine and anti-inflammatory properties. Reishi spores are a great choice for allergy and hayfever sufferers at this time of year due to their combination of high immune-modulatory and anti-histamine activity.
We have opened the capsules of our Reishi spores product to add to this recipe- all our mushroom powders in capsule form can be opened and used as a powder if you prefer, they are great stirred into coffee, hot chocolate or during the summer months chilled drinks like this Reishi cacao elixir…
Spiced Reishi Cacao Mylk
3 capsules of Mushrooms4Life Reishi Spore
1 Teaspoon Cacao powder
1 Tablespoon Maple Syrup/Honey/Agave
200ml Rude Health Chocolate Hazelnut Mylk
1/4 Teaspoon Cinnamon
- Open the Reishi spore capsules and add the mushroom powder and all other ingredients to a blender
- Blend until smooth
- Serve over ice for a chocolatey treat (Alternatively you can warm it up, if you fancy something a bit more cosy).
This Reishi cacao Mylk is the perfect cooling drink on a hot Spring or Summer day- especially if the pollen count is high! It is also lovely served warm, relax with a cup in the evening to send you off to a deep and restful slumber…