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:
Convenient
Customizable
Chocolatey
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
Ingredients
POWDERED 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)
Instructions
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.
Video
Notes
*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.
Stacey says
I make this every morning. I have been drinking it for a while and have adapted the recipe a bit. I use half water and half unsweetened soymilk. I sweeten it with one mejool date. I use Ceylon cinnamon to increase the antioxidants and also add mesquite powder and a tablespoon of flax meal.
Because I drink this every day, I make single-serving jars. I make some with cacao, some with Teecino, and some with carob for variety.
Thank you for this recipe. I would not have thought it up without you!
Sounds delicious, Stacey! Thanks so much for the lovely review and for sharing your modifications!
Jenn says
I made the mix but was so hesitant to actually prepare a cup – I don’t know why. Well finally made it today, served mine with a scoop of the chocolate collagen powered. Insanely good.
Yum! Love that idea. Thanks for the great review, Jenn!
Liz says
I’ve been getting the chill blend from Four Sigmatic but want to try making this. I like to drink Chill at night and it has helped me with sleeping. I’m wondering if I should leave out the maca since that provides energy. Has anyone used this at night for better sleep? Any thoughts on the maca powder? Thanks.
Hi Liz, cacao powder has some caffeine in it, so we’d say this is best enjoyed earlier in the day. Maybe carob would work in place of the cacao? For the adaptogens, you could definitely leave out the maca. Hope that helps!
sue says
Cant wait to make this. getting container and ingredients today. Jenn thank you for being honest about your feelings of hesitants. We all should be when trying new things. so happy you love it. Sue. I love Maca root. i use it evryday.
Amanda says
This is a great recipe. I enjoy the taste, but I like bitter drinks. Adding coconut sugar helps balance that out. Thanks for creating this.
Awesome! Thanks for the kind review, Amanda! xo
Sara Hanlon says
Love it!
Yay! Thanks, Sara!
Nihan says
Hi Dana,
Korean ginseng root powder won’t be the same, right?
We haven’t tried it, but you could experiment with adding a small amount. This recipe is versatile and doesn’t require using the adaptogens specified.
Nihan says
Dear Dana,
Firstly thank you for your reply. I had the chance to assembly closest materials I can find. I made some changes like I used Korean red ginseng root powder instead of Ashwaganda. Didn’t use Tocos and He Shou Wu, put coconut oil instead of coconut butter (which helped with froth), added a little bit more coconut sugar and used regular milk.
I liked the results! It doesn’t taste bitter at all, I even think it tastes like hot cocoa we are used to. When hot, I used a chocolate spoon for some indulgence and no need to say it tasted good in this drink :)
Thank you for this healthy and interesting recipe!
We’re so glad you enjoyed it, Nihan! Thanks so much for sharing.
Julie says
I finally managed to gather the ingredients and made the mix this morning, using ashwaganda, maca and reishi mushrooms with a bit of stevia. I used half water, half almond milk and added some coconut sugar. 😵 I added more coconut sugar and milk. Still 😝. Weirdly sour and bitter taste trying to hide behind a layer of sweetness. I will not be able to drink this. At all. 😕
Oh no! We’re so sorry to hear that, Julie! Ashwagandha can taste bitter if there’s too much of it. We’d suggest adding COCOA powder (it’s sweeter than cacao) and more sweetener to see if that helps make the adaptogens taste less bitter. Hope that helps!
Celeste says
Thank you for the mix recipe– I have a jar of it right next to my coffee station and it’s been a great part of my (nearly) daily routine for the last month. I made it without the He Shou Wen (though I hope to add it in future blends) and Tocos and usually mix it with Oat milk which has been delicious. Sometimes I will make it as hot cocoa, sometimes I’ll add it to a latte, and I just started adding it to smoothies (my favorite has been almond milk, dairy-free plain yogurt, banana, peanut butter, spinach and 2-3 T of this mix).
I also sprung for a milk frother/heater because of this recipe per their recommendation and it has been a life changing investment.
It has been a great addition to my anxiety management– especially during this weird time. Highly recommend!
Wow that’s so great! And helpful. Thanks for sharing, Celeste! Never thought of adding it to smoothies!
Emily says
I added some powdered coconut milk creamer and add this to my morning cup of coffee! Love it!
Great idea, Emily! Thanks for sharing!
Linda Becker says
Where is the most reasonable place to find the ingredients for Adaptogenic Hot Chocolate?
It depends on where you live. I’d recommend getting them shipped. We included links for each ingredient when possible. Otherwise, local herb / health stores can have bulk bins and great prices / sales!
Lily says
Hi Dana! If you don’t include Tocos do you recommend lowering the 3 tbsp per 10 oz? I’ve been drinking it, it’s very good- but thinking it may be way stronger than you intended since the volume of tocos is so large. Thanks! Love all of your recipes!
Hi Lily, if you enjoy it the way you have been drinking it, we think that’s fine! But you could also play around with reducing the amount to see what you think.
Anna Parsons says
I aboslutely love this recipe! Though I adapted it a little.
I completely omited the tacos, cinnamon, He Shou Wu and coconut butter. So I make my mix up with only cacao, ashwagandha, reishi and maca. I love it so much! At first it was a tad bitter so I put sweetner in but after a couple of cups I was able to get used to the bitterness and now I find it absolutely delicious, I crave it! It is so nourishing. I love that the Maca gives it a caramelly flavor. I find a heaped Tbsp is the perfect amount for the recipe adaption I am using.
I am planning on ordering a few different types of mushrooms and playing around with that. Any tips Dana for different flavors with different mushrooms? Is there a reason you use reishi and not chaga or lions mane?
That’s amazing! Thanks for sharing, Anna! So helpful. As for the mushrooms, you can switch it up for which ones speak to you most. Reishi is calming, but chaga and lions mane are great alternatives! You can learn more about the benefits of different mushrooms in this post!
Olivia says
I followed the directions exactly (minus He Shou Wu) and was really excited to try it. But it’s completely flavorless. You gets hints of the cinnamon, but that’s it. Shame to have wasted so many expense products. Wouldn’t recommend.
Oh no! So sorry to hear that was your experience, Olivia! What type of sweetener did you use? The flavor should come primarily from the cacao powder + sweetener.
Kate says
Hi. Do you have any other brand recommendations for the Ashwaganda?
Omit, although it’s my favorite adaptogen :D
Lisa Hill says
Hi Dana! I made it! I made it using everything except the He Shou Wu and instead of just Reishi mushroom powder, I used a powder blend that include Chaga and Turkey Tail (cause thats what I had in the pantry). I sweetened the mix at first with Coconut sugar; I eyeballed the amount. On first sip it was soo bitter to me and I like my dark chocolate but wow, I really missed the mark on the amount of sugar I needed. So I didn’t not measure, (Again!) but I got enough sugar in it to balance. I also used hot water with an added splash of unsweetened almond milk. Then I remembered the collagen! LOL. I put everything back in the blender, added a scoop of collagen, decided to add a touch of vanilla extract and some ghee cause I did not have coconut butter. The ghee actually made me feel like there was some whipped cream on it. Overall, I am tickled that I can make my own hot chocolate mix and include adaptogens that support my efforts to be well. Thank you!
So lovely! Thanks for sharing your experience, Lisa!
Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Shivika says
Hi! I’m allergic to cacao/carob. Is there anything I can substitute it with?
Hmm, that’s rough. You could omit and see how it goes? It won’t be “hot chocolate” though – more of an adaptogenic tonic blend.
Rochelle says
Could you add this to coffee instead of water? Or would the caffeine minimize the effects of the adapting ingredients?
Hi Rochelle, the higher caffeine content might counteract them a bit, but we would think there would still be some benefit =)
Nikole Neptune says
Is there anything that can replace the tocos? With it being a significant portion of the recipe I don’t want to omit it, so I’m wondering if I could use a vanilla protein powder? Thanks!
I’d say replace it with a collagen of choice (either vegan or non-vegan).
Katie says
I love this hot chocolate ? the mix is such a great idea! Just wondering – is there a reason you didn’t add collagen in with the mix? Do you think it would be okay to do so?
Thank you :)
You certainly can! It just made the volume of the mix a lot greater and I wanted to leave it as optional. Let us know if you give it a try!
Peggy Davenport says
Where do I buy the ingredients such as the Ashwagandha , Reshi , heshwu, rice bran and Maca?
We’ve included links to our preferred brands in the recipe box!
Isabella says
Great, thanks! Quick question: If we are using dairy-free milk, can we still omit the Tocos?
Yes! Omit. It’s mainly for those who would prefer to use water instead of dairy-free milk.
Julie says
Is it true the Moon Juice powder tastes fishy? I absolutely can’t stand the taste of fish and algae, it makes me gag…
I haven’t noticed that!
Nafisa says
What is a more affordable alternative to tocos? Does the coconut oil help achieve the same result in the hot chocolate?
Hmm, if you’re hoping to skip this in place of something else, I’d say add a bit more coconut butter. Or, omit! It primarily adds creaminess (especially if using water and not dairy-free milk)
Laure A Swearingen says
I love most of your recipes and have tried many of them, and I’m sorry I never posted my positive responses.
This time, I have to say, I am not going to try this because the ingredients are crazy expensive! I know that has nothing to do with, well, anything related to the value of this recipe. But it seems like a departure from your regular style and general vibe.
Thanks.
Hi Laura! Thanks for the feedback. I knew this recipe may not be for everyone. But it’s something I’ve personally been making and enjoying recently and wanted to share. Understand if it’s not for you!
Joyce says
Hello,
I fell in love with your wooden measuring spoons, where can I get some please?
Thank you ox
I believe they’re from Magnolia home.
Becky says
This recipe looks delicious but I’m concerned with the research that shows high levels of natural occurring arsenic in the rice bran solubles. Have you read about this?
https://www.newscientist.com/article/dn14592-superfood-rice-bran-contains-arsenic/
I have not! Thanks for sharing. Tocos is certainly an optional ingredient. If you’re concerned you can definitely leave it out!
Barb says
That article was written in 2008 – I wonder if there are better options For the rice bran soluble out there today? Or even more current research. I would like to make a batch of this and have on hand. Thanks for the recipe and all the options.
Leah says
Hi Dana, Thanks so much for this. Your golden milk paste is so yummy and convenient. My daughter and I drink it all of the time. Wondering if you thought the this could also be made as a paste with the coconut oil and the sweetener pre-mixed in? Happy Friday!
Oh, that could work! Let us know how it goes!