about 1-1.5 cups of your herbs of choice(I used turkey tail & lion’s mane mushrooms)
2 cups of cocoa powder/unsweetened
1 cup of raw cane sugar
3 cups of water
1 cup maple syrup
Add your herbs and water to a pot. Bring to a simmer, cover with a lid, and set on your lowest stovetop setting, or at a very gentle simmer, for 2 – 4 hours. (Essentially we are making a decoction here, for more details see my Homesteadmamas blog post all about decoctions) You should expect some water to dissipate. By the end of this step you should still have about 2 cups of water left. If you have lost more liquid then that, add more water until you have about 2 cups of liquid.
Add sugar and cocoa. Stir and continue at the same heat for about 10 minutes.
Remove from heat and strain while still hot. Make sure to press all the liquid out of the herbs.
Add maple syrup and stir well.
And there you have it! I like to mix milk and the concentrate together in a pot to warm on the stove. Due to the high sugar content, it should store for a very long time in the fridge, about as long as elderberry syrup or homemade jam would last.
I find that a little less than 1/4th a cup of this concentrate is plenty when added to about 10oz of liquid for my hot cocoa. Of course, everyone likes it at different levels of strength and sweetness, so you may like more or less. It also makes a wonderful addition to your morning coffee too!