4 cups coconut milk or 4 Thai coconuts
1 cup dates, pitted
1 cup filtered ice
4 tablespoons almond butter
4 tablespoons maca powder
3 teaspoons ground vanilla powder
2 teaspoons cistanche herb
2 teaspoons mesquite powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Few pinches sea salt
1 cinnamon stick, for garnish
Put a thick glass mug in the freezer and serve the milkshake in a frosted glass for a truly authentic experience. You can also top with hemp seeds, buckwheat, granola or a sprinkling of cinnamon powder.
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