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Adaptogenic Peruvian Hot Cocoa Recipe

This decadent hot cocoa bursting with antioxidants, minerals and stress-reducing adaptogens is a modern take on a traditional Peruvian beverage enjoyed around the holidays.


½ cup Navitas Organics Cashew Nuts

2 cups water

½ cup Navitas Organics Cacao Powder

¼ cup coconut sugar

1 tsp. Navitas Organics Maca Powder

½ tsp. cinnamon

1 tsp. vanilla extract

Pinch Himalayan sea salt

Optional: ¼ cup full-fat coconut cream


In a high-speed blender, combine cashews, water and sea salt.

Blend on high until cashew milk forms and begins to froth (roughly 1 minute).

Next, pour cashew milk into a medium-sized saucepan over medium heat on the stove.

Stirring consistently, add cacao powder, coconut sugar, maca powder, cinnamon, and vanilla.

Whisk well until small bubbles begin to form and all clumps are gone.

Once the hot chocolate is steaming, remove from heat, pour into two mugs and enjoy. 

Optional: Top with a dash of cinnamon or a dollop of full-fat coconut cream.

Makes 2 servings


Submitted by Megan Faletra | The Well Essentials