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As the temperatures start to drop, there is nothing like a tasty warm beverage in hand while you are cozying up under a blanket or relaxing by the fire. BLNCD educator and wellness practitioner, Rachel Lyn, has come up with a nutrient-rich treat to level up your seasonal drink game. Packed with healing ingredients, the alchemy of her Medicinal Hot Chocolate is not only delicious but also intended to activate and harmonize the body, mind and spirit.
The combination of Lion’s Mane and Reishi creates a magical mushroom elixir that promotes mental clarity, enhanced concentration and a balanced mood. It calms the nervous system, stimulates digestion and provides immunity support. With a base of cacao and sweet potato for an added antioxidant boost, this hot chocolate is certainly well rounded. Add in some regularly found kitchen spices like cinnamon and ginger with the minerals of pink salt to create a tasty spark for your palate.
Without further ado, get into the kitchen, pick out your favorite mugs and create this nourishing delight for you and your loved ones.
Vegan and Gluten Free
Recipe serves 4-6
Ingredients:
1 cup cooked sweet potato, diced (canned puree can be substituted)
4 cups macadamia nut milk (whole milk dairy can be used if preferred)
2 tablespoons cacao powder
2 teaspoons reishi powder
2 teaspoons lions mane powder
2 teaspoon maple syrup or raw local honey (more as desired)
¼ teaspoon Himalayaan sea salt or pink mountain salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Method:
Add sweet potato, cacao, reishi, lion’s mane, sweetener, salt, cinnamon and ginger into a food processor with 2 tablespoons of milk (or water) and blend until all ingredients are combined and smooth into a paste.
Move the medicinal hot chocolate concentrate to a stovetop pot, add 1 cup milk and whisk until smooth. Continue this step until all milk has been added. Gently heat, stirring occasionally. Do not bring to a boil to preserve the nutrients of the ingredients, we don’t want to burn them! Serve hot and enjoy.
Written by Rachel Lyn
