Adaptogenic Hot Chocolate (5 Minutes, Low Sugar)
User Reviews
5
Adaptogenic Hot Chocolate (5 Minutes, Low Sugar)
Description
The recipe starts by soaking and blending cacao powder with hot water or dairy-free milk, adding key adaptogens such as ashwagandha for its earthy tones, reishi mushroom powder, and maca for a subtle maltiness. Coconut butter and Tocos, a rice bran soluble, add body and creaminess, especially when water is the liquid base. Sweeteners like stevia, maple syrup, or honey are used to adjust the flavor, offsetting the bitters from the adaptogens and mushrooms. The blend is quickly processed to a smooth and frothy texture, served hot for immediate enjoyment or stored and reheated gently.
The flavor profile balances the natural bitterness of medicinal adaptogens with the richness of cacao and the creamy mouthfeel from coconut butter and optional milk substitutes. This beverage fits well for those seeking an alternative hot chocolate with functional herbal ingredients. It requires minimal preparation time, with blending taking about a minute, making it suitable for a mindful warm drink experience.
The recipe notes highlight that Tocos may be omitted when using dairy-free milk and advise caution with daily consumption due to possible arsenic concerns. Adaptogens can be adjusted in amount to manage bitterness, and vegan collagen can substitute animal-based collagen. Leftovers are best reheated gently to preserve texture and flavor.
Ingredients
- 10 ounces water or sub favorite dairy-free milk, very hot
- 1 Tbsp cacao powder or cocoa powder, unsweetened
- 1/2 tsp ashwagandha
- 1 tsp reishi mushroom powder
- 1 tsp maca
- 1 tsp coconut butter (or sub store-bought)
- 1 Tbsp Tocos (a.k.a. rice bran solubles* // if using dairy-free milk, omit)
- sweetener we love stevia, maple syrup, raw honey to taste, of choice
- 1/4 tsp he shou wu (optional)
- 1/8 tsp cinnamon (optional)
- 1 coop collagen optional // see notes for vegan option
Instructions
- To a high-speed blender (or small blender), add hot water (or dairy-free milk), cacao powder, ashwagandha, reishi, maca, coconut butter, tocos, and sweetener of choice (we prefer stevia to taste). Add he shou wu, cinnamon, and collagen at this time as well (all optional). Note: If using dairy-free milk in place of water, you can opt to skip the tocos and coconut butter as they're largely there to provide creaminess.
- Blend on high until creamy and frothy — about 1 minute. Taste and adjust flavor as needed, adding more sweetener to taste, cacao for rich chocolate flavor, maca for malty flavor, or coconut butter for coconut flavor / butteriness. The adaptogens / mushrooms can be a bit on the bitter side; adding more coconut butter, cacao, and sweetener will offset this.
- Serve and enjoy immediately. You can also make this in a big batch for the week and reheat throughout the week as needed either on the stovetop in a saucepan, or in our go-to milk frother. Leftovers will keep in the refrigerator up to 3-4 days (though best when fresh). Not freezer friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(Serving)
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 183 | 9% |
| Carbohydrates | 22.7g | 8% |
| Protein | 4g | 8% |
| Fat | 8.8g | 14% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 466mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3.3g | 7% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 1.26mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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