Chocolate Reishi Gheenache
I am besotted by two foods. Cacao, and butter. More specifically, ghee. Ghee is clarified butter – it is what remains after butter has been simmered gently until the milk solids separate from the golden liquid – what I refer to as butter oil, grass oil, or the champagne of butter. It’s what’s left of the cow’s milk after all the casein, lactose and milk proteins have been strained. I don’t know exactly whether it can be classified as the liquid golden sunshine remains of grass, but it sounds poetic to me and I love imagining that I’m eating sunshine on a spoon.
Ghee has an incredible toffee-like flavor and scent, and is a potent medicine for pregnancy and postpartum – or any time at all. Rich in fat soluble vitamins like A, D, and E, it also aids digestion and metabolism. What I love about gheenache is that you can keep it at room temperature and spread it on toast, a croissant, blend or stir it into a hot drink, or frost a cake with it. It’s like a stepped up version of buttercream frosting. Sweetened with honey and spiked with adaptogenic mushrooms and a galactagogue, this is my ultimate pantry staple.
2 cups of organic ghee
1 cup cacao
½ cup honey (or more to taste)
1 tbsp reishi powder
1 tbsp cordyceps powder
1 tbsp shatavari powder
1 tsp cinnamon powder
½ tsp vanilla powder or 1 tsp vanilla extract
Gently melt the ghee until it is a golden liquid. Then add the remaining powders and honey before mixing well. Pour into a 16 oz mason jar and refrigerate until set. You can keep it on the counter for up to 3 months. Enjoy straight from the jar or blended into hot cacao.