Botanica
Botanica Reishi Hot Chocolate
106 g
Botanica Reishi Hot Chocolate is rated
out of
5 by
4.
$22.99
$19.54
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Description
Features
Ingredients
Shipping & Returns
Upgrade your afternoon or evening ritual with Botanica’s Reishi Hot Chocolate. Made from a whole food blend of cocoa, dates, reishi, chocolate, and coconut. Made in small batches and free from any fillers and artificial ingredients.
Directions: Whisk one and a half teaspoons (7g) into one cup (250mL) warm water, coconut or almond milk. A relaxing way to press pause.
STORE AWAY FROM CHILDREN. DO NOT USE IF SEAL IS BROKEN. Refer to packaging for other safety information
Directions: Whisk one and a half teaspoons (7g) into one cup (250mL) warm water, coconut or almond milk. A relaxing way to press pause.
STORE AWAY FROM CHILDREN. DO NOT USE IF SEAL IS BROKEN. Refer to packaging for other safety information
Highlights
Made in small batches and free from any fillers and artificial ingredients.
Organic cocoa (alkalized), organic dates, organic reishi (ganoderma lucidum), organic chocolate flavour, organic coconut, organic vanilla flavour, sea salt, organic monk fruit extract..
- We are only able to ship this item to Canadian customers.
Rated 4 out of
5
by
Christina from
it's pretty good! i made it with coconut milk as suggested but i guess i have too much of a sweet tooth so did have to add a little sugar for me. it's very relaxing and did seem to help me sleep.
Date published: 2019-10-21
Rated 5 out of
5
by
Sara Woods from
WOW! I love this blend so much! Tastes delicious and really helps you relax before bed! I am officially hooked on this.
Date published: 2018-11-10
Rated 5 out of
5
by
Jennifer from
This is so tasty! I've been trying to consume more mushrooms and this makes it really easy
Date published: 2019-01-13
Rated 5 out of
5
by
RK from
Delicious flavor. I mix it with unflavored protein powder. Only need a little, 1 gram for 20 grams of protein powder. I've also tried the Tumeric, which is a little bitter. The hot chocolate flavor is the best.
Date published: 2019-10-02
