DREAMWEAVER

After a day buzzing around we could all benefit from the subtle support of reishi. Reishi is our perfect companion into the dream realm.  Perfectly balanced with soothing notes of rose, cardamom and vanilla to accompany us as we rest, recover and rejuvenate. 

INGREDIENTS
1 1⁄2 cups coconut milk
2 tablespoons food grade rose petals
1 teaspoon Reishi
1 teaspoon pitaya powder
1 pinch cardamom powder
1 pinch vanilla powder
2 drops of liquid stevia or 2 teaspoons of maple syrup


DIRECTIONS
To serve warm: In a small saucepan gently heat the coconut milk with the rose petals. Simmer for five minutes and strain into a high-speed blender. Discard the rose petals. Add all the ingredients to the blender and blend for 20 seconds. If you do not have a blender combine ingredients with a milk frother or whisk. Pour into your favourite vessels and enjoy.
To serve cold: In a small saucepan gently heat the coconut milk with the rose petals. Simmer for five minutes and strain a container. Discard the rose petals and place the liquid in the refrigerator till chilled. Add all the ingredients to a cocktail with a little ice and shake. Pour into a long glass over ice.

DREAMWEAVER

After a day buzzing around we could all benefit from the subtle support of reishi. Reishi is our perfect companion into the dream realm.  Perfectly balanced with soothing notes of rose, cardamom and vanilla to accompany us as we rest, recover and rejuvenate. 

INGREDIENTS
1 1⁄2 cups coconut milk
2 tablespoons food grade rose petals
1 teaspoon Reishi
1 teaspoon pitaya powder
1 pinch cardamom powder
1 pinch vanilla powder
2 drops of liquid stevia or 2 teaspoons of maple syrup


DIRECTIONS
To serve warm: In a small saucepan gently heat the coconut milk with the rose petals. Simmer for five minutes and strain into a high-speed blender. Discard the rose petals. Add all the ingredients to the blender and blend for 20 seconds. If you do not have a blender combine ingredients with a milk frother or whisk. Pour into your favourite vessels and enjoy.
To serve cold: In a small saucepan gently heat the coconut milk with the rose petals. Simmer for five minutes and strain a container. Discard the rose petals and place the liquid in the refrigerator till chilled. Add all the ingredients to a cocktail with a little ice and shake. Pour into a long glass over ice.

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