Root Tea & Cacao: A Healthy and Satisfying Coffee Alternative

There is such a cozy joy that comes with a warm cup of coffee in the morning. I don’t drink coffee for various reasons so I found something that I love even more. Root tea with cacao, sweetened with maple syrup. I have a wide array of root herbs to choose from in my personal apothecary so I am able to pick whatever resonates with me that morning. But anyone can find a few herbs that will nourish them well and use those regularly in their morning root tea.

This morning I used the following herbs in my root tea for a warm wintery delight:

High Mountain Dark Buckwheat, eluthero, cassisia cinnamon chips, roasted dandelion root, astragalus root, orange peel, ginger root, roasted chicory root, licorice root, cardamon seeds, cloves, oregon grape

I brought the roots to a strong simmer and then let them sit while I added the rest of the ingredients to the blender.

Recipe:

• Root tea blend

• 20 discs Medicinal Mushroom Cacao from Firefly Chocolate : Use Code: XONatalie for 5% off.

• And maple syrup to taste (about a tablespoon)

• Other optional add ons: a teaspoon of spirulina, a teaspoon of powdered maca, a scoop of powdered collagen

Measure out water using your mug and add it with your chosen roots to a small saucepan. Bring to strong simmer then turn off heat and let sit for about 5 mins. (For an extra strong root tea you may let your herbs sit over night and re-heat them in the morning). Add cacao discs and maple syrup and add ons to blender. Strain hot root tea into blender. Blend until frothy. Enjoy!