Adaptogenic Hot Chocolate Mix

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Cinnamon sticks, cacao powder, almond milk, and coconut sugar beside a jar of Adaptogenic Hot Chocolate Mix

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!

Cacao powder, maca, tocos, and other superfoods for making our Adaptogenic Hot Chocolate Mix recipe

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.

Spoon resting in a jar filled with ingredients for making our Adaptogenic Hot Chocolate Mix

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

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!

Holding a mug of Adaptogenic Hot Chocolate made from our mix recipe

Adaptogenic Hot Chocolate Mix

Low-sugar hot chocolate mix with raw cacao powder and adaptogens like reishi mushroom, maca, ashwagandha, and he shou wu. The perfect low-caffeine cozy beverage to replace coffee or matcha.
Author Minimalist Baker
Print
Jar of Adaptogenic Hot Chocolate Mix next to dairy-free milk and ingredients used to make it
3.4 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 (3-Tbsp servings)
Course Beverage
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 3 Months

Ingredients

POWDERED MIX

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

*Nutrition information is a rough estimate calculated with stevia as the sweetener and without optional ingredients.
*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.

Nutrition (1 of 10 servings)

Serving: 1 three-Tbsp servings Calories: 183 Carbohydrates: 22.7 g Protein: 4 g Fat: 8.8 g Saturated Fat: 3.3 g Potassium: 466 mg Fiber: 4 g Sugar: 3.3 g Iron: 1.26 mg

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Reader Interactions

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  1. 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. 😕

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow that’s so great! And helpful. Thanks for sharing, Celeste! Never thought of adding it to smoothies!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  4. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  6. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  7. Rochelle says

    Could you add this to coffee instead of water? Or would the caffeine minimize the effects of the adapting ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rochelle, the higher caffeine content might counteract them a bit, but we would think there would still be some benefit =)

  8. 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!

  9. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Omit. It’s mainly for those who would prefer to use water instead of dairy-free milk.

  10. 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…

  11. Nafisa says

    What is a more affordable alternative to tocos? Does the coconut oil help achieve the same result in the hot chocolate?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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)

  12. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!