INGREDIENTS:
1 tbsp ashwagandha root
1½ cups boiling water
3 tbsp coconut milk powder
¼ tsp ground cinnamon
¼ tsp vanilla extract
2 tbsp cacao powder
2 tbsp agave
a pinch salt
INSTRUCTIONS:
Brew the ashwagandha root in boiling water for 5 minutes. After five minutes strain into a blender and add all the other ingredients.
Blend until smooth and creamy. Serve hot!