Ingredients (100 g): Chicory (Cichorium intybus) 94 g, Aswagandha (Withania somnifera) – extract 6 g. 1 g of extract is obtained from 8 g of the Aswagandha plant.
Directions: Use ¼ to ½ teaspoon of the coffee mixture for 1 cup of drink – pour into a cup and cover with 2/3 hot water. Top up the remaining 1/3 with hot (but not boiling) milk and sweeten to taste with honey or cane sugar. Ayurvedic coffee can also be combined with milk substitutes. The maximum recommended dosage is 4 cups a day.
Weight: 50 g.
Country of origin: India.