2 SERVINGS

INGREDIENTS:
2 cups fair trade decaf coffee
1 ½ cup nut milk
(we recommend cashew or macadamia nut milk)
2 dropperfuls (2mL) Reishi tincture
2 dropperfuls (2mL) Turkey Tail tincture
1/3 teaspoon ashwagandha powder
1 tsp local honey to balance the bitter ashwagandha flavor (optional)

DIRECTIONS:
Steam 1 ½ cups nut milk; or heat it in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy. In a separate pan or bowl, mix together the remaining ingredients (coffee, tinctures, ashwagandha, and honey). Into 2 large cups, evenly divide the adaptogen coffee mixture. Then add the hot milk to the coffee, reserving the foam.

Spoon reserved foam on top and serve hot. Inhale. Exhale. Enjoy.