Fall is for bracing against the crisp air and strengthening the mind as days shorten. We combined the earthy and spicy qualities of nonalcoholic Wilderton Earthen Botanical Spirit with the indulgent Om Superfood Mushroom Blend Hot Chocolate. The result is a toasty fall beverage that packs a punch at zero proof. This awesome blend has adaptogen-rich lion’s mane, reishi, Chaga and turkey tail mushrooms that support focus and mental clarity. It also has ashwagandha for centering and is packed with flavonoids and antioxidants to fight those annoying cool weather bugs. Plus, the Laird Turmeric Superfood Creamer brings its own anti-inflammatory benefits. With the sweet kick from our Arancia Syrup, loaded with vitamin C, you won’t even realize this rich and indulgent cocoa is actually doing good things for your mind and body. Simply heat up some almond or oat milk, stir in these autumnal flavors and find a cozy chair by the fireside to enjoy this nourishing and warm fall beverage.
Hot Fungi
Makes >> 1 cocktail
Ingredients
2 tablespoons Laird Turmeric Superfood Creamer
1 single-serving package (about 2 teaspoons) Om Superfood Mushroom Blend Hot Chocolate
6-8 ounces almond milk or oat milk
1 ounce Arancia Syrup (recipe follows)
2 ounces Wilderton Earthen Botanical Spirit
Garnish
Nutmeg and marshmallows (optional)
Directions
Combine all ingredients except for the Wilderton Earthen Botanical Spirit in a saucepan over medium heat. Once the mixture begins to steam, remove from heat and froth the cocoa in the pan with a hand frother until bubbles form, then set aside. Add the Wilderton Earthen Spirit to cocoa mugs, top with the mushroom-cocoa mixture and stir gently to combine. Garnish with nutmeg and marshmallows, and serve immediately.
Arancia Syrup
Makes >> 1½ cups
Ingredients
1 cup Demerara sugar
1 cup water
1 whole vanilla bean split down the center
2 fresh bay leaves
Pinch of Himalayan salt
1 Valencia orange
Directions
In a saucepan, add sugar, water, vanilla bean, bay leaves, and the zest of one orange. Bring to a boil, then immediately remove from heat and let cool to room temperature. Add the juice of the same orange and let it sit for at least 1 hour before straining out the solids. Store the syrup in a clean container in the refrigerator for up to three weeks.
