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.
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 of The Well Essentials