This hot cocoa is not only creamy, chocolate-y, and comforting, but it also contains a lot of superfoods to make you feel amazing. It's vegan, and can easily be made nut-free and sugar-free.
Warm the milk. Add the almond milk into a small saucepan and heat it over medium heat until warm.
Blend. Add all the ingredients into a high-speed blender and blend until completely smooth and frothy.
Taste and adjust the flavor as needed, adding more cocoa powder for a more chocolate-y flavor, maple syrup for sweetness, and cinnamon for a sweet-spicy flavor with a woody fragrance.
Serve hot or warm, straight out of the blender.
Store. Leftover hot cocoa keeps well in the refrigerator for 4-5 days.
Reheat in a small saucepan on the stovetop over medium heat, stirring occasionally, until hot.
*I used mushroom extract by Harmonic Arts, which contains chaga, cordyceps, reishi, lion's mane, and turkey tail. When purchasing a mushroom extract, look for one made from 100% mushrooms (whole fruit bodies, not mycelium), extracts (not just powders), and organic. Another great brand of mushroom extract is Thrive, which contains a blend of 6 medicinal mushrooms, namely lion's mane, reishi, turkey tail, maitake, chaga, and cordyceps.
**Nutrition information is calculated using 1 Tbsp./15 ml maple syrup.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.