My herb teacher rarely gave us measurements when she was discussing abstract comments. Her answer was always “some”, when we asked how much of some herb we should use in a recipe. It might sound incredibly frustrating, but it was actually rather practical and hilarious because even though it was inconvenient, it taught us how to intimately learn the herbs we would be working with.
The upside is, I know what to use, the downside to this is that I don’t have a lot of written measurements.
I posted the recipe for this yummy beverage on my instagram several weeks ago and quite a few folk were messaging me and commenting about how much they loved it. I figured it would be lovely to gather with loved ones and drink this as we celebrate harvest season. So, as requested :
Some Nourishing Hot Chocolate:
Coconut milk (I used full fat from a can)
I make this on the stove top with a whisk and gently warm it up. It is so so good. Add some water if you choose to use full fat milk like I did and need to thin it a bit. I even added a skosh of Ashwaganda powder.
Stay warm friends if you’re living in the Northern Hemisphere!