Hot chocolate has done a radical makeover with the popularity of mushroom extracts. Chaga, reishi, lion’s mane and cordyceps all have unique properties that can enhance the humble hot chocolate.
I use cordyceps in this recipe for it’s life enhancing, blood oxygenating, yin boosting and phytoestrogenic qualities ideal for menopause. Combined with raw cacao, maca and the stress adaptogen ashwagandha, makes this hot chocolate a medicinal mood pick me up.
I discovered The Social Alchemy adaptogenic hot choc on a trip to New Brighton, northern NSW and it’s become my favourite brew. Here is my homemade version without the panela sugar, using Lo Han Guo (monkfruit) to sweeten instead and substituting chaga and reishi for cordyceps.
- I cup of homemade almond coconut milk or your favourite nut milk
- ⅓ cup of hot water
- 2 tsp of raw cacao powder
- 1 tsp of maca powder
- 1 tsp of cordyceps powder (I use JING Superfeast tonic)
- ½ tsp of Ashwagandha powder
- ¼ tsp of organic cinnamon powder
- ¼ tsp of organic powdered ginger or fresh ginger
- Pinch of sea salt
- 1/4 tsp of Lo Han Guo monkfruit powder
- 1 tsp of almond butter
- 1 tsp of cacao butter
In a small saucepan over medium heat add the powders and hot water and blend until dissolved. Add the almond coconut milk and heat gently. Add cacao and almond butter until melted and mixed through. Serve in your favourite mug and sprinkle with nutmeg. Double the ingredients to share with a friend.