Warming Adaptogenic Herbal Hot Chocolate

by heather in Adaptogen Recipe at January 8, 2014

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Hot chocolate goes (just a little) grown up and (sort of a lot) good for you with the addition of the adaptogenic herb ashwagandha, warming and circulatory stimulating taste of cinnamon and a little cayenne for some heat. Using raw cacao also ups the ante on the antioxidant benefits of this (seemingly) indulgent drink.

Ashwagandha is considered and adaptogenic herb, which (in general terms) means it helps your body adapt to stress. Who couldn’t use a little of that? Cinnamon contains essential minerals such as iron, calcium and manganese, is great for circulation, and is shown to regulate your blood sugar. Cayenne packs a fiery heat that is undeniable and stimulating.

3 tbsp of raw cacao powder
1 tbsp of ashwagandha powder
1 tsp of cinnamon
1 tbsp of organic raw honey
(sometimes I do use sugar (tsk tsk), but honey has an undeniable amount of benefits for you and should really be you sweetener of choice)
1/4 tsp of cayenne powder
3 cups of unsweetened almond milk (be sure to try to get the kind without carageenan in it…eew)

Warm the almond milk (or milk of your choice) in a small pot on the stove. Add the powders and the honey when the milk warms up. Wisk until dissolved and enjoy when hot.

So, there you go. An easy take on hot chocolate that provides your body with benefits far beyond the nostalgic charm of drinking a cup of cocoa on a snowy day.

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Heather is a consulting herbalist who found her path by supporting her and her family when they fell ill. Residing in the Hudson Valley of New York, she works with clients at her office in New Paltz, New York. ____________ The information published on bruntil.com is for educational purposes only and not intended to diagnose, treat, cure, or prevent any disease. Some links listed within this site may be affiliate links, which support me to continue blogging. All products linked are those I would personally use.

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