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Hot chocolate gets a health-minded makeover using herbal mushrooms, for a revitalizing beverage without any jitters. 

A Hot Chocolate Unlike the Rest

If you’re looking to take a break from caffeine, but love the roasty flavor of your favorite barista creation, then this chaga Mexican hot chocolate is the drink for you! Mexican hot chocolate has a subtle spicy flavor with cinnamon and a pinch of cayenne. This exotic take on hot chocolate will warm you right up on the coldest days. 

To make this hot chocolate even better for you, Chaga Energy Elixir is added. The powdered texture effortlessly blends into the hot chocolate leaving behind its woody, earthy flavor that pairs perfectly with cacao. Chaga mushrooms are adaptogenic, helping support homeostasis within the body. This blend also contains ginseng to support mood and overall wellness. Reishi Calm Elixir can be used in place of Chaga for a calming effect. 

Unsweetened raw cacao powder creates rich chocolate flavor without added flavors and giving you control over the quality of sweetener used. Cacao powder is readily available in the health food section of most grocery stores or online. Cacao powder is not heated at high temperatures, keeping its vital antioxidants and minerals intact. Cacao not only adds the chocolate flavor you crave, but it may also play a role in supporting healthy blood pressure and help protect from free radical damage. (1)

For sweetness, pure maple syrup adds depth and helps to tie the drink together with its own toasty caramel flavor. 

This hot chocolate is made in a saucepan and vigorously whisked until frothy to create a texture similar to a latte. Top off with raw cacao nibs for an added dose of antioxidants and chocolate flavor. Coconut milk or hemp milk can be used in place of almond milk for a nut-free alternative.

Frothy Chaga Mexican Hot Chocolate
Prep Time
2 mins
Cook Time
5 mins
 
Servings: 1
Ingredients
  • 1 1/2 cups unsweetened almond milk
  • 1 tbsp raw cacao powder
  • 1 sachet Pique Chaga Energy Elixir
  • 1 tbsp pure maple syrup
  • 1/4 tsp cinnamon
  • Pinch of cayenne pepper
  • 1 tsp cacao nibs for topping
Instructions
  1. Heat almond milk over medium heat in a medium saucepan for 5 minutes or until steaming.

  2. Whisk in Chaga Energy Elixir, maple syrup, cinnamon and cayenne. Continue to vigorously whisk until frothy.

  3. Pour into a large mug and sprinkle cacao nibs on top. Enjoy hot.

Frothy Chaga Mexican Hot Chocolate Pinterest

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