Chaga Hot Cocoa

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< 1 min read
Summary

Cocoa and chaga mushroom may seem like an unlikely duo, but this velvety and rich hot cocoa is chock-full of antioxidants that have been shown to reduce inflammation and support the immune system. Chaga Hot Cocoa is perfect for an antioxidant-rich immune boost first thing in the morning or help you feel cozy, warm, and supported on crisp winter evenings.

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Chaga Hot Cocoa

Ingredients

 2 cups plant-based milk (unsweetened)
 ½ cup water, +1/2 cup as desired
 2 tsp chaga mushroom powder
 ¼ cup cocoa powder (fair or direct trade)
 1 tsp ground cinnamon
 2 pinches cayenne powder (optional)
 1 pinch salt (optional)
 2 tbsp sweetener (optional) of your choice, to taste (such as date paste or maple syrup), +1 Tbsp as needed

Directions

1

In a pot on medium heat, combine all ingredients except for the sweetener, and whisk until the cocoa, chaga, and cinnamon are well incorporated. Start with ½ cup of water and add 1–2 tablespoons more at a time to reach a thinner consistency.

2

Turn down heat to low-medium and continue to whisk occasionally until warmed through but not boiling (3–4 minutes).

3

Taste test and add any sweetener to taste.

4

Reheat if needed, and serve in individual mugs (see ideas for serving)!

Chef's Notes

Cocoa
Read about the importance of fairly traded cocoa powder in this article from our blog.

Idea!
Try this hot cocoa topped with fresh, thinly sliced organic strawberries or raspberries.

Storage
Store leftovers in an airtight container or mason jar in the refrigerator for up to 3 days.

Ingredients

 2 cups plant-based milk (unsweetened)
 ½ cup water, +1/2 cup as desired
 2 tsp chaga mushroom powder
 ¼ cup cocoa powder (fair or direct trade)
 1 tsp ground cinnamon
 2 pinches cayenne powder (optional)
 1 pinch salt (optional)
 2 tbsp sweetener (optional) of your choice, to taste (such as date paste or maple syrup), +1 Tbsp as needed

Directions

1

In a pot on medium heat, combine all ingredients except for the sweetener, and whisk until the cocoa, chaga, and cinnamon are well incorporated. Start with ½ cup of water and add 1–2 tablespoons more at a time to reach a thinner consistency.

2

Turn down heat to low-medium and continue to whisk occasionally until warmed through but not boiling (3–4 minutes).

3

Taste test and add any sweetener to taste.

4

Reheat if needed, and serve in individual mugs (see ideas for serving)!

Notes

Chaga Hot Cocoa