Sugar-Free Warm Gingerbread Hot Cocoa (With an Adaptogen Punch!)

Sugar-Free Warm Gingerbread Hot Cocoa (With an Adaptogen Punch!)

It’s winter (too soon!) & I think it’s safe to say we veered away from pumpkin spice to gingerbread & peppermint!

I was craving something warm & chocolatey after dinner tonight, so I made myself this frothy hot cacao & it was SO GOOD, I HAD to share it!

The adaptogen kick? Chaga mushroom powder; adaptogens have been used in Ayurvedic medicine for centuries to heal the adrenal glands & regulate hormone production so that the body is better able to respond to internal & external stressors & be in a state of balance (homeostasis).

Chaga is a medicinal mushroom with several benefits ranging from supporting immunity & slowing aging, lowering cholesterol, blood pressure & blood sugar, relieving symptoms of anxiety, fighting inflammation, candida & microbial infection, healing the skin, providing over 200+ phytonutrients & improving overall well-being!

This hot chocolate is chocolatey (duh), delicious, rich, contains tons of anti-inflammatory warming spices, virtually sugar-free, vegan, contains no syrups, sweeteners, syrups or dairy & it’s SUPER frothy! #goals .

BTW, did you know that the grande Starbucks gingerbread latte contains 38g SUGAR & 40g carbs?! Just saying! (Not to mention syrups, dairy, whipped cream, carageenan, preservatives!?!) .

Here’s how it’s done the healthier way:

INGREDIENTS:

  • 1/2 cup homemade hemp milk (frothed in Nespresso Aerocino frother)
  • 1 cup boiling water
  • 1.5 tsp. chaga
  • Splash pure organic vanilla extract (or other sweetener of choice)
  • 1/2 tbsp. raw cacao powder
  • A few pinches of ginger & nutmeg
  • Pinch sea salt
  • 1/4-1/2 tsp. Ceylon cinnamon
  • Raw organic cacao nibs for topping

HOW?

  • Froth the milk & boil the water.
  • Add the milk, water & other ingredients to the blender & blend until frothy.
  • Top with cacao nibs & more cinnamon/nutmeg & enjoy!

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