How To Make Magic Mushroom Hot Chocolate?

• 250ml Milk (of Choice)1 Cup Milk (of Choice)
• 0.5g Magic Mushrooms (Microdose)0.5g Magic Mushrooms (Microdose)
• 10g Cocoa Powder2 tbsp Cocoa Powder
• 25g Sugar2 tbsp Sugar
• Pinch of SaltPinch of Salt
• Vanilla Extract (Optional)Vanilla Extract (Optional)
• Toppings (Optional)Toppings (Optional)

Tools

• Blender
• Small Saucepan
• Spoon
• Mug

Instructions

1. 1.

   Prepare Mushrooms

   
   First, decide on your dosage and how strong you want your microdose to be. Always use a scale and keep in mind that different strains have different potency. Use our Magic Mushroom Dosage Calculator to get the perfect dosage.

   
   

   Next, grind the mushrooms into a fine powder. A coffee grinder works best, but a blender should do the job too. If you have neither, you can also use a knife to cut them as small as possible.

   
   

   Personally, I don't like bigger chunks of mushrooms in my drink, which is why I always grind them as finely as possible.
   💡

   Don't eyeball your dose!
2. 2.

   Mix Cocoa Powder, Sugar, and Salt

   
   Mix the cocoa, sugar and a pinch of salt together. I like mixing all the dry ingredients first, so they dissolve better once you pour them into the milk. The pinch of salt helps neutralize the bitter notes of the cocoa and balances the sweetness. Learn why salt and chocolate work so well together.

   
   

   We'll add the mushroom powder at the end to avoid exposing it to the hot milk, which might affect potency. More about that later.
3. 3.

   Heat up your Milk

   
   Pour your milk into a saucepan and heat it on medium heat. Make sure not to bring it to a boil, just heat it for a few minutes until it's hot. You can also use the microwave, just pour the milk into your cup and heat it up. Either way, make sure not to burn it.

   
   

   You can use any kind of milk you prefer, just be aware that the consistency and taste might differ depending on your choice. For this recipe I used 3.5% whole milk for the best consistency and creaminess. 
4. 4.

   Add Powder to Milk

   
   Add the powder to the saucepan while still on medium heat, so the sugar and cocoa can blend perfectly into the milk. Stir with a spoon or whisk until everything is dissolved.

   
   

   I noticed that the powder tends to clump up if you pour it in all at once. Try adding it little by little while stirring to avoid clumps.
5. 5.

   Mix in Mushrooms and Vanilla Extract

   
   Before adding the mushrooms, take the saucepan off the heat and let it cool down for 1-2 minutes. Make sure the milk is not hotter than 70°C (158°F), since high temperatures start to degrade the psilocybin, the active compound in your mushrooms.

   
   

   Now add your mushroom powder and stir it in. Vanilla extract is optional, but in my experience it complements the taste perfectly.
6. 6.

   Add Toppings

   
   Now you can add any toppings you like, whipped cream, marshmallows, chocolate syrup, cocoa nibs or whatever you can think of. From my experience, adding too many toppings can delay the onset since a fuller stomach simply takes longer to digest.

   
   

   Just keep in mind that this is best enjoyed right away. Magic mushroom hot chocolate is not made for long-term storage, and the longer you wait, the more potency gets lost. For that, we recommend our regular magic mushroom chocolate instead.

Conclusion

Nutrition