Creamy Hot Chocolate with Adaptogenic Mushrooms (Vegan, DF, GF)

Christmas time = daily dosage of hot chocolate for me! I have yet to find a good store-bought hot chocolate mix that’s dairy free and doesn’t use refined sugar or additives (most hot chocolate mix out there are way too sweet for me anyways!). This recipe uses simple ingredients, it’s easy to make, and it’s so warming, soothing, creamy and rich. Perfect for the holidays πŸ™‚

Recipe makes 2 servings

Ingredients

  • 1 1/2 cup oatmilk or other plant-based milk
  • 1/2 cup canned coconut milk, full fat
  • 1 1/2 Tbsp unsweetened cocoa powder
  • 2 tsp adaptogenic mushroom blend*
  • pinch of salt
  • sweetener of choice (I use 2 Tbsp maple syrup. Coconut sugar also works well! )
  • optional for a richer chocolate flavour: 1 oz vegan dark chocolate or semi-sweet dairy-free chocolate chips
  • optional: 2 tsp MCT oil or coconut oil to add more healthy fats. This also makes the hot cocoa more creamy and frothy
  • optional: Cinnamon stick to simmer with the mixture and remove before blending.

*I used Four Sigmatic Defend Mushroom Blend mix which contains organic chaga, reishi, cordyceps, lion’s mane, shiitake, maitake, enoki, agaricus, meshima, tremella & rose hip extract. Alternatively, you can mix adaptagens of your choice – maca and reshi is pretty easy to find. I found their earthy flavour goes very well with hot chocolate.

Methods

  1. Put everything in a small milk pot and bring to a simmer while stirring with a whisk. Remove from heat.
  2. Use a hand-held blender or a milk frother to blend the mixture until frothy.
  3. Enjoy while it’s warm!

While you’re here, please check out my other post on the wonderful health benefits of consuming medicinal and culinary mushrooms πŸ™‚

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