Happy New Year, beautiful world!
What an incredible thing to be able to flip the calendar over into a new year, a new start + cycle. With all the talk about resolutions, and changes; all the folks wanting to start new goals and dream up grand new dreams I would think that this is one of the most powerful times of the year. So much inspirational juju going on. Breathe it in!
My little holiday break was filled with great food, fluffy white snow, warm drinks and lessons in letting go. I think perhaps the biggest lesson I learned all year slapped me in the face on the 31st. A lesson in going with the flow, not needing to worry about things that cannot be changed and just trusting that there is a solution on its way. A tough deal to learn, for someone who isn’t always the most patient and when stressed leans more towards fiery tears than calm breathing.
In situations where term papers are lost, websites go down, computers go black – an extra warming drink helps to feed the fires in a good way. A far more nourishing way. For me, a means in which to bring me back into the moment and realize that all is well, or at least all will be with a little time. A refreshing perspective once the tears have subsided and the emotions are no longer raging. That little moment of calm when holding a warm mug. That zap-back-to-the-present affect of warm steam, spicy aroma and the very first sip. It’s experiences like that which should be treasured, especially in times of stress and worry.
I’m really big on warm elixir drinks, primarily because it’s the tastiest fastest way for me to get all of the powders and goodies into my system in one shot. Warm liquids in the morning, things to get us going – those aren’t new. By now, the hip trend of elixirs isn’t even all that new; at least not if you know a herbalist, listen to David Wolfe or frequent a juice shop.
Warm elixirs at home for those new to powdered mushrooms, roots and leaves can be intimidating, I get that. If that person is you, I’ve got you covered.
We could call this a caffeine free Gingerbread Latte, in reality – but I like elixir better. It makes there be no need to explain the caffeine free part, and gives a bit of mystery as to what magical alchemy makes up this spicy drink.
The warm gingery + molasses-y base is perfect for anyone starting out with “superfood” powders. The base itself is very much reminiscent of a gingerbread cookie, or of a festive latte purchased from a coffee shop – this is good. Familiarity. It also means that because of the strong flavors you are less likely to detect any bitterness coming from the added herbs, and the earthiness from the powdered mushrooms is completely masked as well. Lastly, if you aren’t into mushroom powders and feel like adding herbs to your morning cuppa is basic sacrilege don’t fear, simply omit the added extras and enjoy enjoy enjoy!
- Don’t be afraid to branch out and try new things – it is a new year after all! Adding “superfood” items like maca, spirulina, chlorella, reishi, and chaga to your daily grind could fill some nutrient gaps! (especially if you’re like me and you live in a place where fresh greens are no where near a year round luxury).
- Take time, make time – to breathe. Let it out, let it go.
- 1 Can Full Fat Coconut Milk
- ½ Cup Filtered Water (or Echinacea/Chaga tea!)
- 2-2.5 Tablespoons Molasses
- 2 Teaspoons Lucuma Powder
- 2 Tablespoons Powdered Ginger
- 1.5 Tablespoons Raw Tahini
- ¼ Teaspoon True Cinnamon + Some for Dusting
- Freshly Grated Nutmeg + Tonka Beans
- 1 Tablespoon of Maple Syrup
- Optional Extras
- 1 Tablespoon Honeycap Mushroom Powder
- 1 Tablespoon Reishi Powder
- 2 Teaspoons Maca Powder
- Empty the can of coconut milk & the filtered water or tea into a pot and start it simmering
- Whisk in the molasses, lucuma powder, ginger powder and cinnamon
- Taste it, if you need more sweetness - either add the maple syrup or more lucuma. For a stronger sweetness, add more molasses
- Remove from the heat, if adding in superfood powders whisk those in after the concoction has had a moment or two to cool.
- Garnish with coconut whipped cream and vegan marshmallows, a fresh and generous grating of nutmeg, tonka and a pinch of cinnamon.
To make coconut whipped cream - keep a can of full fat coconut cream in the fridge overnight, scrape out the solids and whip as you would normal cream.