Even though it’s spring and there are crocuses beginning to bloom, it still feels pretty cold out to me! The winter has been hanging on, and it makes me want to curl up with a hot chocolate-but one that will deliver extra goodness besides warmth and comfort. We began carrying this hot chocolate with super foods this past winter and people have loved it at the restaurant. When I make it for myself I like to add a little extra nutrition in the form of tonic herbs, specifically reishi, rhodiola and holy basil extract. These herbs go down easy in the warm chocolatey goodness of the drink, but provide extra immune building, and help my body adapt to stress. Who doesn’t need more of that?
For the Hot Chocolate:
8 oz. unsweetened coconut milk (we use So Delicious Unsweetened Coconut Milk)
2 Tablespoons maple syrup or stevia to taste (a little goes a long way)
1 Tablespoon maca powder
2 Tablespoons raw cacao powder
1/4 teaspoon cinnamon
pinch chili powder
1 dropper reishi extract (we make our own from wild harvested reishi, but you can purchase from a company like Dragon Herbs)
1 capsule each rhodiola and holy basil (I like Gaiam herbs for the flavor and potency. Open the capsules into the drink before serving)
Mix all the ingredients together in a blender and heat in a saucepan before serving.
You can store the blended drink in your refrigerator and heat it as desired. It will keep nicely for a week or two. It is also delicious iced or as a base for a smoothie with a banana or two!
Because there is caffeine in the chocolate and maca is a very energizing substance, I do not recommend drinking this late at night.