Image of cacao and reishi mushroom in a blender with nut milk

Reishi Hazelnut Chocolate Milk

Reishi Hazelnut Chocolate Milk


  • 1 cup raw hazelnuts (soaked overnight or a minimum of 8 hours) 
  • 3 cups of water
  • 2 tbsp. forest juice (or 1-2 dates) * optional
  • 3 tbsp. cacao powder
  • 1 tsp. vanilla extract
  • 10-20 ml Reishi tincture
  • pinch of sea salt

** If you want the milk to be a bit sweeter/smoother you can pour boiling water over the dates and let them soak for 5 minutes to soften them (:


  1. Drain and rinse the hazelnuts
  2. In a high speed blender, combine the hazelnuts and water and blend until smooth (about 2-3 minutes)
  3. Strain the hazelnut milk through a nut milk bag, produce bag, cheesecloth or whatever you have on hand, and then pour the strained milk back into the blender
  4. Now add the forest juice, cacao powder, vanilla extract, Reishi and sea salt
  5. Blend for another 1-2 minutes or until fully combined
  6. Store in an air tight container and enjoy for up to 4-5 days!