Adaptogenic Hot Chocolate—aka Stress-busting Hot Cocoa
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Whether you’re trying to cut back on caffeine or want to nourish your mind and body with a superfood-powered drink, this adaptogenic hot chocolate is just what you need.
It’s a great focus-boosting morning drink, but it’s also perfect to snuggle up with at the end of your day.
Either way, you’re going to love this stress-reducing adaptogenic hot cocoa, and I’ve made it into a mix to make it oh-so-convenient any time you’ve got a craving. Which, if you’re anything like me, is going to be often.
What is an Adaptogen?
Adaptogens are natural substances (usually herbs, but they can also be roots, plants, and mushrooms) that help balance your body and manage stress.
I’ve only included a few adaptogens in this hot chocolate recipe. There are a lot more of them and you could of course add as many as you like to this recipe. Just keep in mind that some of them can taste strong.
Adding in a nice amount of cocoa, sweetener, coconut milk and salt totally takes care of that the same way it does for this adaptogenic fudge recipe.
Ingredients and Benefits
- Cocoa Powder
- Coconut Sugar
- Coconut Milk Powder
- Ashwagandha – Known as a strong adaptogen, ashwagandha helps your body adapt to stress. There is some discussion of ashwagandha being helpful even for ADHD.
- Maca – Known to have antioxidant, anti-inflammatory, and neuroprotective properties.
- Reishi Mushroom – Known as the Queen of Mushrooms, reishi is known for supporting the immune system and blood sugar levels, amongst other things.
- Lion’s Mane – Lion’s mane is known for many benefits including the potential to regenerate nerves and for being neuroprotective.
Serving Suggestions
Try topping this healthy hot chocolate with:
- whipped cream or coconut whipped cream
- mini marshmallows
- dairy-free chocolate chips or chunks
- chocolate shavings
- chocolate syrup
- or all of the above!
Recipe Notes and Substitutions
- Coconut Milk Powder/Coconut Milk: You can omit the coconut milk powder if you’d like, but the recipe won’t be as creamy. Using a full fat canned coconut milk instead of regular would adjust for that. If omitting it, use a little less of the mix. You might want to add some more cocoa and sweetener.
- Blender Options: Neither an immersion blender, a blender, or a high-powered blender is needed, but it will make a smoother drink. I prefer to just stir the mixture to keep cleanup simple.
- Sweetener options: While the original recipe called for coconut sugar, I now use 1/8 teaspoon stevia extract to keep carbs low. Making this substitution reduces bulk so you will use about 5 teaspoons of the mix per cup of cocoa. If using honey or maple syrup, use about 5 teaspoons of the mix and add the sweetener after pouring the hot water and milk into the mix.
- Adaptogen Options: The amounts in this recipe are balanced to give the hot chocolate the benefits and flavor of the added mushrooms and herbs without making the drink overly earthy or bitter. Feel free to adjust the blend to your preferences. Reishi in particular can be quite bitter, so if you’d like to use more, increase it gradually and taste as you go. Different mushroom powders and extracts can also vary in concentration, so follow the directions for the specific products you’re using.
- AIP Option: For and AIP recipe, use coconut sugar, carob, and swap the ashwagandha for another adaptogen of choice because it is a nightshade.
More Healthy Drinks
- Vegan Eggnog – a lovely special-diet-friendly and sugar-free yummy treat.
- Protein Hot Chocolate – your favorite cozy cold-weather drink made healthier.
- Dairy-free Sugar-free Hot Chocolate – a great healthier alternative to Swiss Miss.
- Homemade Cranberry Juice (4 Ways) – skip all the sugar and HFCS of the “cocktails” in the stores.
- Nourishing Coffee Substitute – a great way to cut back on caffeine while nourishing your liver.
- Adrenal Cocktail – help your body deal with stress and feel better fast.
- Turmeric Tea – great for inflammation and for normalizing hormones and menstruation too.
Adaptogenic Hot Chocolate
This adaptogenic hot chocolate helps with stress as it nourishes adrenals with adaptogens like reishi mushroom, ashwagandha, cacao powder, and maca.
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Servings: 12
Ingredients
- 3/4 cup cocoa powder
- 1/2 cup coconut sugar (or other sweetener; see notes for alternatives.)
- 1/4 cup coconut milk powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ashwagandha
- 1 teaspoons maca
- 1 teaspoon reishi mushroom
- 1/2 teaspoon lion's mane
To Make One Cup of the Hot Chocolate
- 3/4 cup boiling water
- 1/2 cup dairy-free milk
- whipped cream (or coconut whipped cream, mini marshmallows, dairy-free chocolate chips, chocolate shavings, chocolate syrup optional toppings
Instructions
- Add all dry ingredients to a bowl.
- Mix or whisk the dry ingredients until thoroughly combined.
- Store in an airtight container.
- To make one cup of hot chocolate, add a scant 2 tablespoons of the dry mixture to a mug.
- Add 1/4 cup boiling water and mix to form a paste.
- Add the rest of the hot water and milk.
- Mix together, and taste. Adjust flavor as needed. You can add more sweetener, more cocoa or cacao for rich chocolatey flavor. Maca gives a lovely malty flavor, and adding more coconut milk powder or even coconut butter provides more of a coconut flavor. All of these flavors will offset the flavor of the adaptogens.
- If desired, put the mixture in a blender and blend on high, or use an immersion blender to combine all of the ingredients.
- Serve and enjoy immediately, topping with whipped cream and any desired toppings.
- You can also make a large batch for several days and reheat when ready to drink, either on the stovetop in a saucepan. A milk frother will make it lovely and foamy when ready to serve. The hot chocolate keeps in the fridge for 3-4 days. Freezing not recommended.
Notes
- Adaptogen Choice/Amounts: Mushroom powders and herbal extracts can vary considerably in concentration. The amounts in this recipe are intentionally mild so the earthy flavors don’t overwhelm the chocolate. If you’d like more reishi, lion’s mane, or another add-in, it’s best to check the serving directions for the specific product you’re using and add more to your individual cup rather than increasing the entire batch.
- Taste as you go: Reishi in particular can taste bitter and earthy. If you want to add more, start with a small additional amount, mix well, and add more only if you like the flavor. Extra cocoa, milk, coconut milk, or sweetener can help balance stronger herbal flavors.
- Coconut milk powder is optional: It adds richness and makes the dry mix creamier, but you can leave it out and use your favorite milk when preparing each cup instead. If you omit it, you may want to use slightly less dry mix per serving and adjust to taste.
- Low-carb option: Replace the coconut sugar with your preferred low-carb sweetener. Because concentrated sweeteners vary so much, add them according to taste.
- Using maple syrup or honey: Leave the granulated sweetener out of the dry mix and sweeten each prepared cup to taste.
- Cocoa or cacao: Either can be used. Cacao tends to have a somewhat stronger, more bitter flavor, so you may want a little additional milk or sweetener.
- Make it extra creamy: Use full-fat coconut milk or add a little coconut butter to the finished drink. Blending or frothing the prepared hot chocolate will also give it a smoother, creamier texture.
- AIP option: Use carob in place of cocoa and coconut sugar or another AIP-compatible sweetener. Ashwagandha is a nightshade, so omit it for a strict AIP version.
- A note about herbal supplements: More isn’t necessarily better. Herbs and mushroom extracts can have side effects and interact with medications, and concentrated products can differ significantly from one brand to another. Check the directions for the products you’re using and consult your healthcare professional when appropriate.
- Storage: Store the dry mix tightly covered in a cool, dry place. Prepared hot chocolate can be refrigerated for 3–4 days and gently reheated before serving.
Nutrition
Serving: 2tablespoons
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I’d love to hear in the comments section what you think about this drink, and if you’ve used adaptogens and how they’ve worked for you.
Made up a batch of this to try to get reishi and cacao in my husband. I am using it in my protein smoothie too! Really good. Question: there’s really not a lot of adaptogenic herbs in here. Is that to mask the flavor? I would really like more, at least, of the reishi. Suggestions? Maybe just add a little more when I make a batch? I didn’t use the milk powder and just add milk in the single serving.
Great question — and you’re right that the amount of reishi in the original recipe is quite small. I kept the adaptogens on the lighter side partly because some of them (especially reishi) can have a pretty strong earthy/bitter flavor, and I wanted the hot chocolate to still taste good and of course, like hot chocolate.
That said, if you’re specifically wanting more reishi, I would add it to each individual serving rather than adding a lot more to the entire batch. Reishi powders and extracts can vary quite a bit in concentration, so check the serving amount on the particular product you’re using and start with a smaller amount if needed for taste.
And yes — skipping the coconut milk powder and simply using milk when you make each cup is totally fine.
I actually just updated the notes on this recipe to make the adaptogen amounts and options clearer and increased the reishi some while trying to keep a good balance. I hope that helps!
This is similar to a product (and now, my own version of it) called Dirty Dandy Blend, a coffee sub. It has maca, reishi, dandy blend, lions mane, ashwagandha, cardamom, vanilla powder sweetener and instant coffee (the dirty part!) Really good.
I have a separate foam machine (never been able to use the wand on an espresso machine) that makes the BEST foam that lasts forever using half and half, that I put on top of the blend. I may try it with this hot chocolate recipe
I think that sounds amazing!! Adaptogenic mocha! Dandy Blend does foam up nicely.
Hello, I notice this recipe is labelled as AIP, but ashwagandha is a nightshade so needs to be omitted on an AIP diet. Just thought I’d mention it as I wouldn’t want anyone who doesn’t realise this to undo all their effort in eliminating nightshades! It’s frustrating as it’s got so many health benefits and is a common ingredient in lots of health products, but I know I’m definitely nightshade intolerant personally, so it’s something I have to watch out for!
Hi there, Saskia! Thanks for reminding me. I actually have typically gone into a lot of detail re: substitutions for people so that pretty much anyone can use the recipes on my site, but I missed this one. I just put the info in the post. Thank you so much again.
Side note, as you work on your health, sometimes/often these sensitivities can resolve. We’ve had that happen. I need to write more about this and hope to do calls/videos etc in the near future, but you can see a bit more about this here. Take care and again, thanks! https://wholenewmom.com/about-me/
Confusion: From the post:
“To Make One Cup of the Hot Chocolate
3/4 cup boiling water
1/2 cup dairy-free milk”
“To make one cup of hot chocolate, add a scant 2 tablespoons of the dry mixture to a mug.
Add 1/4 cup boiling water and mix to form a paste. Add the rest of the hot water and milk. “
Which is correct?
Do you mean the “one cup” vs the 3/4 and 1/2?
I‘m diabetic, and rice is one thing that shoots my blood sugar up! Can I substitute with something else low/no carb?
Hi Carol – you don’t need to use the rice at all. It’s just optional. Does that work?