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Adaptogenic Hot Chocolate
Servings: 12
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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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