Adaptogenic Hot Chocolate has become our new absolute favorite morning beverage! It’s replaced our daily matcha (which had previously replaced our daily coffee!) as it’s lower in caffeine and gets a boost from an array of stress-relieving adaptogens.
However, measuring out each ingredient every morning became time-consuming and not exactly conducive to a quick and carefree morning routine.
So, inspired by a reader recipe request, we created a simple solution to that problem. Introducing: Adaptogenic Hot Chocolate Mix.
Only 5 minutes, 1 blender, and 6 ingredients are between you and this delicious, stress-reducing beverage. Let’s do this!
If you’re looking for an explanation of what adaptogens are or a rundown of their health perks, visit our original recipe for Adaptogenic Hot Chocolate.
We also include a breakdown of every adaptogen we add and why as well as a list of which adaptogens to try first if you’re new to them!
But in short, adaptogens can help your body take the edge off when you’re experiencing stress. How great is that?
This recipe simply combines all of the essential ingredients into a mix so you can get straight to your adaptogenic hot chocolate in mere minutes.
We hope you LOVE this mix! It’s:
Packed with adaptogens
Naturally low in sugar
& So delicious
This mix is perfect to bring along while traveling (just add hot water or your hot dairy-free milk of choice and blend or whisk) or to simply save time on busy mornings when you need your hot chocolate fast.
More Cozy Beverages
- Best Vegan Matcha Latte
- 3-Ingredient Moringa Latte (Caffeine-Free “Matcha”)
- 5-Minute Vegan Golden Milk
- Golden Milk Mix
- Golden Milk Paste
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Adaptogenic Hot Chocolate Mix
- 2/3 cup unsweetened cacao powder
- 5 tsp Ashwagandha
- 10 tsp Reishi mushroom powder
- 10 tsp Maca
- 2/3 cup Tocos* (a.k.a. rice bran solubles)
- 1 ¼ tsp ground cinnamon (optional)
- 2 ½ tsp He Shou Wu (optional)
- Sweetener of choice (we prefer stevia or coconut sugar to taste*)
FOR A SERVING (WHEN "SERVINGS" IS SET TO 10)
- 10 ounces very hot water (or favorite dairy-free milk)
- 3 Tbsp Adaptogenic Hot Chocolate Mix
- 1 tsp coconut butter (optional // if using dairy-free milk, you can omit)
- 1 scoop collagen* (optional // see notes for vegan option)
TO MAKE MIX
- To a large jar or container add cacao powder, ashwagandha, reishi mushroom powder, maca, tocos, ground cinnamon, and he shou wu (optional). At this point you can keep it unsweetened and sweeten to taste per batch, or you can add sweetener. We opted for a bit of stevia (we like Trader Joe’s stevia packets, and we added about 5, so 1/2 a packet / serving). However, not all stevia is made equal, and commonly they’re much sweeter, so add little by little! Alternatively, you could sweeten with coconut sugar. We’d recommend 1-2 tsp / serving, so as the recipe is written, roughly 3-7 Tbsp.
- Will keep stored at room temperature (preferably in a cool, dark place) up to 3 months.
TO MAKE HOT CHOCOLATE
- To a high-speed blender (or small blender), add hot water (or dairy-free milk), hot chocolate mix (3 Tbsp per 1 serving), coconut butter (optional), and collagen (optional). Add sweetener of choice if not added when making mix. Note: If using dairy-free milk in place of water, you can opt to skip the tocos and coconut butter.
- 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, so 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.
*In this recipe, tocos (rice bran solubles) largely plays the role of replacing dairy-free milk as it acts like a milk powder when blended. However, if using dairy-free milk in place of water, it (and the coconut butter) can be omitted. Also, some readers have commented about potential arsenic risk with tocos, so use your own judgement and exercise caution if consuming daily (I’d say leave it out if you’re concerned).
*Collagen is something we add for a little protein. If vegan, we love this vegan collagen from Moon Juice.
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