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Dr. Becky Campbell

An Adaptogenic Tea Recipe

Print Recipe
Prep Time 5 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1/2 cup full-fat coconut milk
  • 1 tsp. ashwagandha root powder
  • 2 tsp. pure maple syrup
  • 1/2 cup water
  • Cinnamon for serving

Method
 

  1. Start by adding the water, coconut milk, ashwagandha root powder, and pure maple syrup to a stockpot over low heat and whisk well.
  2. Simmer for about 10 minutes.
  3. Serve with a pinch of cinnamon.