This warm, comforting drink is full of healing superfoods with known cancer-fighting and immune-boosting benefits.
Even better, it tastes divine.
[nutrition protein=”3.5″ carbs=”1.8″ fat=”6.3″ calories=”115″]
If you read my article on the benefits of medicinal mushrooms, you might be wondering how to get more into your diet. This medicinal brew is a perfect start.
I’ve been making a version of this cocoa since I was first diagnosed. My goal was to get as may healing foods inside of me at once. The fact that it is delicious is a bonus – it’s a medicine I don’t need to be reminded to take.
The ingredients are simple so quality is important.
Medicinal Mushroom Powder
The most critical component of medicinal mushroom cocoa is, of course, the medicinal mushrooms. See this article to determine what mushrooms will be most beneficial for you.
I personally like a full-spectrum blend and am pretty devoted to Om! Immune Defense. I mix it with their Cordyceps powder and ensure I’m getting the full compliment of mushrooms each day:
- Turkey Tail
Cacao or Cocoa Powder
Raw cacao and cocoa powder are rich in a cancer-fighting substance called flavanols. Yes! Chocolate is good for you, it’s only made poisonous by addition of sugar and poor-quality fats.
I use organic raw cacao but any pure, unsweetened cocoa powder will be super healing.
Ground ceylon cinnamon
Ceylon cinnamon has powerful anti-cancer properties. Additionally, it’s anti-inflammatory, anti-fungal, improves insulin sensitivity, and lowers blood sugar, among other benefits. The standard grocery store variety, called Cassia, contains potentially toxic coumarin so ceylon cinnamon is preferred. If you can’t get ahold of that, stick with just a sprinkle to avoid high doses of coumarin.
Nut or seed milk of choice
Feel free to use any nut milk. I like to use hemp but almond, soy, or coconut would all do nicely. The only important thing is that your nut milk not have added sugar. Be sure to check the ingredients, manufacturers are incredibly sneaky.
You can even make this with plain water – especially if you choose the chia seed option. It turns out creamy dreamy and the other ingredients add plenty of flavor.
Sweetener of choice
I use just a couple of drops of stevia extract while Brad prefers a tablespoon of erythritol. Monkfruit is another option.
The recipe as written makes a light and frothy hot chocolate. If you have access to a high-speed blender, you can make a version that’s as rich and creamy as a Mexican hot chocolate. Just add a tablespoon of chia seeds and let it whiz. The result is one of the most decadent, rich-tasting drinks I’ve ever had. It tastes naughty but the chia seeds only increase the nutritional value by contributing omega-3 fatty acids and hydrating fiber.
Similarly, if you need a little more fat in your day, whiz in a tablespoon of MCT oil or coconut oil for a shot of medium-chain triglycerides and extra creaminess.
The nutritional information is calculated without the optional items so be sure to account for the extra fat if you’re tracking.
- 1 cup hemp milk (feel free to substitute your milk of choice)
- 1 tablespoon medicinal mushroom powder (I use a blend of reishi, turkey tail, agaricus, maitake and cordyceps)
- 1 tablespoon raw cacao or cocoa powder
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- 1 pinch of salt
- sweetener of choice, to taste
- Optional ingredients: 1 tbs chia seeds (optional for creamy Mexican hot chocolate-style) or 1 tbs MCT or coconut oil
Heat the coconut milk in a saucepan or in the microwave.
Combine warm milk with other ingredients in a blender and whiz until frothy.
Alternatively, combine in a jar and shake until well mixed or simply whisk them together in a mug.