Ashwagandha Hot Chocolate

Hot chocolate is one of those things that is infinitely better when you make it from scratch. Plus, it’s super easy. Boosted with ashwagandha, a powerful adaptogen, and sweetened with just maple syrup, this recipe is my go to for a winter afternoon treat.

Makes 2 servings.

Ingredients:

• 2 cups of plant-based milk or regular ol’ cow’s milk. (Note that many plant-based milks are thickened with seed oils which are known to cause inflammation and at high heats oxidize to form free radicals. I recommend cow’s milk, or a high quality plant milk like Elmhurst brand)

• 1 tbs good quality maple syrup

• 1/4 cup of organic cacao powder

• 1/3 tsp ground ceylon cinnamon

• 1/3 tsp ground cardamom

• 1/3 tsp ground ginger

• 1 tsp ashwagandha

• 1/2 tsp vanilla extract

Instructions:

1. In a small saucepan, warm your milk of choice on medium-low heat. Do not let it boil.

2. As the milk warms, add the cacao powder and maple syurp.

3. Whisk until the mixture is steaming.

4. Take the saucepan off the heat and add in the spices, ashwagandha, and vanilla extract. You can whisk in by hand or use an immersion blender for a frothy consistency.

5. Pour into mugs and garnish with cinnamon sticks, rose, or a light dash of cinnamon.

Note: This recipe is inspired by Kate O’Donnell’s hot chocolate recipe in her fabulous book, the Everyday Ayurveda Cookbook. Buy it here.