Mix the water, almond milk, coconut oil, and spices in a small saucepan over medium heat, and bring to a simmer. Warm until the coconut oil has melted and dissolved.
Add the heated spiced milk to a heat-safe high-speed blender. Then add the cordyceps mushroom powder, collagen powder, and ashwagandha (if using). Then, blend on high until frothy (20-30 seconds).
Pour in a mug, sprinkle with some extra cinnamon, serve hot, and enjoy!
Notes
No extra vanilla is needed for this recipe. It just naturally tastes like vanilla!