How to make a Pumpkin Spice-Coffee-Coconut Elixir with ashwaghanda  

 Today, Katelyn Louise, an instructor at Pure Joy Academy, shows us an easy and healthy coffee elixir. To get more of Katelyns recipes, follow her on Instagram

https://www.youtube.com/embed/Ul_X0QRnBR4“>

Recipe:

4 cups fresh coconut milk (see recipe)

2 cups cold pressed coffee

1 tablespoon pumpkin pie spice

1 teaspoon ashwaganda powder

15 drops vanilla essence (Medicine Flower)

Stevia to taste

  1. Blend on high until smooth. Add 1 cup ice if desired.

Serves 4.

Coconut milk recipe:

1 cup hard coconut meat or dried shredded coconut

4 cups pure water

  1. Blend until smooth.
  2. Strain through the Amazing Nut Milk Bag.
  3. Save pulp in your freezer to use as flour in your no-carb bread or cookie creations.

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