Yields1 Serving
3 cups coconut milk
2 tsp Vanilla essence or 1 tsp vanilla powder
2 tsp ashwaghanda
1 tsp maca powder, optional
1
Soak the gelain in a little dash of the coconut milk, and set aside to 'bloom'.
2
Place all ingredients into a small pot and a low heated stove, and stir until the gelatin and all ingredients are well combined.
3
If you have a blender or stick blender, blend until smooth, frothy and creamy, or alternatively, use a whisk to whisk until frothy.
CategoryDrinks
[cooked-sharing]
Ingredients
3 cups coconut milk
2 tsp Vanilla essence or 1 tsp vanilla powder
2 tsp ashwaghanda
1 tsp maca powder, optional
Directions
1
Soak the gelain in a little dash of the coconut milk, and set aside to 'bloom'.
2
Place all ingredients into a small pot and a low heated stove, and stir until the gelatin and all ingredients are well combined.
3
If you have a blender or stick blender, blend until smooth, frothy and creamy, or alternatively, use a whisk to whisk until frothy.
What is ashwaghanda? When I click on the hyperlink it takes me to the gelatine in the shop.
Hi Michelle,
Ashwagandha is an adaptogen. You can read all about adaptogenic herbs in this blog; https://changinghabits.com.au/blog/2016/10/04/adaptogen-herbs-natures-stress-and-fatigue-fighters/
3 cups of coconut milk serves one?
Hi Juanita, this recipe serves 2 🙂