IASO CHOCOLATE WITH GANODERMA
It’s true! Cocoa is best served hot! Iaso Chocolate Café. We wanted a recipe for hot cocoa that was creamy, rich and delicious in taste. Skim milk powder provided to our recipe Iaso Cholcolate a sweet dairy flavor, especially when the hot milk mixture is replaced rather than hot water. The icing sugar worked best in our recipe because it dissolved quickly, and helped to thicken the hot chocolate. And for a taste of smooth, creamy texture, used a combination of white chocolate and cocoa powder.
- Big Chocolate Kick
- Mighty Chaga Punch
- Mega Ganoderma Power
INGREDIENTS:
Pure Cane Sugar, Non-Dairy Creamer (Corn Syrup, Vegetable Oil (Palm Oil Source), Milk Protein, Salt, Mono and Diglycerides, Sodium Stearoyl, Lactytate), Premium Arabica Instant Coffee, Maltodextrin, Ganoderma Lucidum Extract, Chaga Extract, Cordyceps Extract, and Cappuccino Powder, Choco Malt, Maltodextrinl, Ganoderma Powder, Chaga, Cordyceps
Read more here:Iaso™ Chocolate With Ganoderma