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:
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.
Blend on high speed for about 1 minute until creamy and frothy.
Taste the mixture and adjust flavor as needed. If the adaptogens are a bit bitter, add more cacao and sweetener to offset this.
Serve immediately or reheat later in a saucepan on the stove.
This Adaptogenic Hot Chocolate might be an acquired taste, but I sure do love it. If you try this, please come back here afterwards to leave a review.
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