food & drink

Adaptogenic Mexican Hot Chocolate

December 6, 2017
vital proteins hot cocoa

As the weather gets cooler, I find myself wanting to stay in doors more and becoming a bit slower in my day-to-day. I am much more active when the weather is warmer and as winter approaches I crave stillness and time at home. I also crave delicious hot drinks to warm me from within. This Adaptogenic Mexican Hot Chocolate recipe is a way to indulge in something delicious while also supporting my body and overall health.

This Adaptogenic Mexican Hot Chocolate can be made both paleo and vegan and really can be tailored to your individual health needs. Paleo? Use nut-based milk. Vegan? Omit the collagen peptides. The use of adaptogens supports the body on a cellular level, and can be switched up depending on what your body is needing.

Adaptogenic Mexican Hot Chocolate: Recipe

12 oz non-dairy milk (I used Ripple’s Unsweetened Original pea-based milk, but you can use your favorite nut milk to make it paleo)
2 tbsp cocoa or cacao powder
2 tsp ground cinnamon
1/8 tsp ground cayenne pepper
2 scoop Vital Proteins collagen peptides (leave out to make this vegan). Collagen has many many benefits: read about them here.
1-2 tbsp your favorite sugar to taste. I used coconut palm sugar but honey, maple syrup, and agave all work too
1/4 tsp vanilla extract
1 tsp Tocotrienols (optional, but gives this a great thick texture).
Adaptogens: use the adaptogens based on what you’re feeling and what you need. I used 1/4 tsp Ashwagandha, 1/4 tsp Reishi, 1/4 tsp Cordyceps.  You can replace or add 1/4 tsp Maca if drinking this in the morning. The ‘Moon Juice Dust Sample Pack‘ is also a perfect way to tailor this to certain needs. (To get a sense of the benefits of adaptogens, check out some of the descriptions in my Pantry Essentials post).

Pour 4 oz of non-dairy milk in a saucepan and heat. Add cocoa powder, cinnamon, cayenne, collagen peptides, and adaptogens and whisk until smooth. Slowly add the rest of your non-dairy milk. Add all other ingredients, whisking again until smooth. Pour when it hits your desired temperature and enjoy.

I hope you’re able to cuddle up on your couch and enjoy this adaptogenic Mexican hot chocolate as the weather gets colder. If you make this, please share below or tag me on Instagram!

This post contains affiliate links. All opinions are my own and no content has been sponsored. 



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