Chaga Cinnamon Bliss Elixir: Maple Symphony in Almond Harmony
- 1 Chi Chaga Chaga & Ceylon Cinnamon Tea bag
- 2 cups water
- 1 cup almond milk
- 2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon ground Ceylon Cinnamon
- Optional: A sprinkle of Chaga Mushroom powder for an extra earthy kick
- In a saucepan, bring 2 cups of water to a gentle boil.
- Remove the saucepan from heat and immerse the Chi Chaga Chaga & Ceylon Cinnamon Tea bags. Let them steep for 5-7 minutes, allowing the Chaga and Ceylon Cinnamon to infuse their magic.
- While the tea is steeping, in a separate saucepan, gently warm the almond milk. Be cautious not to bring it to a boil; we want it warm and comforting.
- Once the tea has steeped, remove the tea bags, gently squeezing to extract all the goodness.
- Pour the Chaga Cinnamon tea into your favorite mug, then add the warmed almond milk.
- Stir in the maple syrup, adjusting to your desired level of sweetness.
- Sprinkle ground Ceylon Cinnamon over the top, and if you’re feeling adventurous, add a touch of Chaga Mushroom powder for an earthy depth.
- Give it a gentle stir, and behold the swirls of flavors coming together.
- Allow the elixir to cool slightly before savoring the symphony of Chaga, Cinnamon, almond, and maple on your palate.
This Chaga Cinnamon Bliss Elixir is more than a drink; it’s a celebration of nature’s bounty in every delightful sip. Enjoy the journey!