1 tsp roasted ground chicory root
1/2 cup milk of your choice, heated
3/4 tsp reishi powder
1 Tbsp cacao powder
1 Medjool date, pitted
pinch of Himalayan pink salt
1. Steep the chicory root in 1/2 cup boiling water for 10 minutes.
2. Strain and add the chicory tea to a blener with the remaining ingredients.
3. Blend until smooth, then serve immediately.
Adapted from The Adaptogenic Herbal Kitchen