January 01, 2017

Ingredients

  • 1 teaspoon matcha powder
  • 1 teaspoon moringa powder
  • 1 teaspoon ashwagandha powder
  • 1 teaspoon vanilla powder
  • 1 can coconut cream, chilled

Preparation

Place a medium-sized glass or stainless steel bowl and beaters in freezer. Boil 6 ounces of water. Whisk all dry ingredients together; set aside.

Remove coconut cream from top of can, place in chilled bowl. Starting on medium speed, whip the cream for about 20 seconds. Move up to high speed and whip until you see expansion. Coconut cream won’t become as whipped as dairy cream, but it will appear as if air has been added to it.

Pour dry ingredients into your mug followed by 6 ounces of water and whisk together. Top with coconut cream and enjoy.

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In Our January/February 2017 Issue

Letter from the Publisher   RENEWAL I want to say hello, but first I want to say thank you. Thank you for reading Edible San Diego magazine! This labor of love, nurtured from a little se...

Ingredients

  • 1 teaspoon matcha powder
  • 1 teaspoon moringa powder
  • 1 teaspoon ashwagandha powder
  • 1 teaspoon vanilla powder
  • 1 can coconut cream, chilled
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