Adaptogenic Mushroom Hot Cocoa

This winter in Eastern Pennsylvania, we’ve received more snow than we have in previous years that I can distinctly remember. Relying on our wood stove for heat in our home has been such a sweet blessing and a reminder of how thankful I am for natural resources, as relying on our electric heat is quite expensive. The simple act of getting up, putting on your warm layers before bracing the cold to gather firewood, which will keep you warm is a humbling act. It is one that you can’t take for granted when your comfort is dependent upon the work you put in to stocking the wood pile and carrying it into the home and tending the fire day in and day out.

As the nights get colder, I find myself craving a sweet warm drink like hot chocolate to sip on as I curl up next to the fire at the end of the day. This mushroom hot cocoa is nourishing for the body, rich in vitamins, minerals, antioxidants and contains adaptogens.

Cacao is the raw unprocessed form of cocoa which is striped of nutrients. The raw form, “cacao” contains vitamins such as zinc, phosphorous, magnesium, potassium, iron, selenium, niacin, folate, vitamins B6 and K and more. It contains antioxidants that fight free radicals and can support joints, immune health, skin, nervous system, cardiovascular function, etc. The fiber in cacao acts as a prebiotic (the food for the good bacteria in your gut) while discouraging the growth of unhealthy gut microbes.

Chaga and Reishi mushrooms are both wonderful for the immune system, rich in antioxidants, supporting healthy energy levels, mood, cognitive function, and overall wellbeing.

I am currently in my 29th week of pregnancy and have been enjoying the blend of mushrooms in this clean hot cocoa recipe and adding a scoop of grass fed collagen. Collagen in pregnancy is especially beneficial as it can help with skin elasticity, gut health, joint and bone health, along with the addition of some protein.

This recipe is a simple and lovely nourishing ritual to add to your evening routine for the cold winter nights.

Adaptogenic Mushroom Hot Chocolate:

6-8oz boiling water

1 tbsp unsweetened cacao powder

1 tsp Reishi mushroom powder

1 tsp Chaga mushroom powder

1-2 tsp pure maple syrup (or to taste)

1/2 tsp vanilla extract

4-6oz steamed/ frothed raw milk or milk of choice

Cinnamon on top

optional: 1 scoop of grass fed collagen

Directions:

Pour boiling water over cacao, reishi, chaga, and a scoop of collagen powder to your mug and mix well.

Add maple syrup and vanilla extract mixing again.

Steam or froth your milk and pour on top of hot chocolate.

Dust cinnamon on top and enjoy.