- 10 oz Non-dairy milkor very hot water
- 1 tbsp Unsweetened cocoa powderor cocoa powder
- ½ tsp Ashwagandha
- 1 tsp Reishi powder
- 1 tsp Maca
- Sweetenerstevia, maple syrup, honey to taste
- 1 tsp Coconut butterskip if using non-dairy milk
- 1 tbsp Tocosa.k.a. rice bran solubles, skip if using non-dairy milk
- ¼ tsp He shou wu
- ⅛ tsp Cinnamon
- 1 scoop Collagenoptional, or vegan collagen
Adaptogenic Hot Chocolate
This Adaptogenic Hot Chocolate is such a special recipe – low caffeine, low sugar and full of adaptogens. Adaptogens are plants, herbs and certain types of mushrooms which support the body’s natural ability to deal with stress. These include reishi mushroom, maca, ashwagandha and he shou wu. This hot chocolate is a perfect replacement for coffee or matcha.
To make this, start by blending ingredients together. I make my hot chocolate with dairy-free milk, but if you decide to use hot water instead of milk, you may want to add the tocos and coconut butter for creaminess.
To make Adaptogenic Hot Chocolate, you will need the following ingredients:
Steps to make Adaptogenic Hot Chocolate
Place all ingredients in a blender
Add 10 ounces of dairy-free milk or hot water, 1 tablespoon of cacao powder, ½ a teaspoon of ashwagandha, 1 teaspoon each of reishi and maca, 1 teaspoon coconut butter and 1 tablespoon of tocos if using, and the sweetener of your choice to taste to a blender. Add ¼ teaspoon of he shou wu, ⅛ teaspoon of cinnamon and 1 scoop of collagen at this time too. However all of these are optional.
Taste and adjust flavor