Adaptogenic Hot Chocolate

Name: Adaptogenic Hot Chocolate
Yield: 12 serving
Ingredients: 3/4 cup cocoa powder; 1/2 cup coconut sugar; 1/4 cup coconut milk powder; 1/2 teaspoon fine sea salt; 1 teaspoon ashwagandha; 1 teaspoons Maca; 1/3 teaspoon reishi mushroom; 1/3 teaspoon he shou wu; 1/3 teaspoon lion's mane; 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

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Servings
12
Course
Drinks
Cuisine
Vegan, Keto, AIP

Adaptogenic Hot Chocolate

Iris Warren

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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

Servings

3/4 cup cocoa powder
1/2 cup coconut sugar or other sweetener. See notes for alternatives.
1/4 cup coconut milk powder or tocos (rice bran solubles)
1/2 teaspoon fine sea salt
1 teaspoon ashwagandha
1 teaspoons Maca
1/3 teaspoon reishi mushroom
1/3 teaspoon he shou wu
1/3 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

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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

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: I use stevia extract for this recipe to keep carbs low. I use 1/8 teaspoon stevia extract and then 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 your sweetener after pouring the hot water and milk into the mix.
This recipe is very forgiving and versatile. You can use whatever adaptogens you like for this: no need to be exact. Because adaptogens taste strong, if changing things up, just add them little by little. If you add too much, just add more of the other ingredients.
Arsenic in Tocos: There are concerns about tocos having a lot of arsenic because it's made from brown rice. The brand linked to does testing and states results on their Amazon product page stating that their levels were below .002 ppm in recent testing. Please use your best judgment about using this product, but I will say that rice bran solubles are yummy.