Reishi Hot Chocolate

Reishi hot cacao has been one of my favorite winter adaptogenic drinks lately! I used to love drinking REBEL mocha flavored elixirs, but the added stevia for sweetener doesn’t sit well in my stomach. As a result, I’ve been on a mission to create my own healthier version. Having just come back from traveling, my sleep schedule is off and jet lag is in full notch. This hot cacao provides a little boost of energy to get me through the rest of the day when I need a mid-afternoon pick me up. I’ve played around with this hot cacao recipe and lately love making it with dates which works well if you have a high speed blender, otherwise you can substitute the dates with a splash of maple syrup or honey and just whisk together. I find that the dates add just enough sweetness to hot beverages and elixirs without being too sweet.


~10oz homemade coconut milk (1.5:4 cup ratio of coconut to hot water, blend and strain with nut milk bag) or milk of choice
~2 tbs raw cacao
~1 tbs coconut oil
~1/3 tsp reishi powder (boosts immunity, stress, anxiety, insomnia, may reduce inflammation, vitality ++)
~1-2 medjool dates (fiber + antioxidants) or substitute with dash of maple syrup or raw honey
~1 scoop of collagen (optional: adds protein + froth)
~Dash of cinnamon

Directions: Heat the coconut milk in a sauce pan. Place all ingredients in a vitamix or in a high speed blender and blend until frothy.