Cozy Fall Drinks You Can Make at Home — Bulletproof Hot Chocolate + Adaptogenic Mexican Mocha

Healthy Recipes

12 October 2017

Tis the season for all things pumpkin, hot chocolate, soup and cozy…and you better believe I’m taking FULL advantage of it.

Starting with the most delicious + seriously superfood-boosted hot chocolate and mocha you don’t even have to leave your house for (aka the ultimate hygge situation).

 

Not only are these bevvies easy + less expensive to make at home but they’re upgraded with feel-food functional ingredients like —

 

Cacao

A superfood powder rich in magnesium, flavonoids and antioxidants that stimulates the brain to release feel good chemicals like phenylethylamine and anandamide

 

MCT oil

This oil is made up of medium-chain triglycerides which are easily digested and sent directly to your liver, where they are quickly burned by the body for energy, instead of being stored as fat

 

Grass-fed ghee

This creamy fat is not only dairy-free and delicious (the fat lactose is removed, leaving only the fat) but is rich in butyric acid, a short-chain fatty acid that acts as a detoxifier and improves colon health. It’s been shown to support healthy insulin levels and may be helpful for individuals suffering from IBS, Crohn’s disease and ulcerative colitis

 

Adaptogens —

Herbal or mushroom formulas that have been used in Chinese and Ayurvedic medicine for centuries. They serve as energizing tonics to help people who are run down, weak or aging. They also increase the capacity of the body to resist and adjust to the stresses of life (and bring your body back into balance) and promote everything from healthy, glowing skin to a stronger immune system and better hormonal balance

 

Collagen Peptides

This protein-packed powder powder can help to seal and heal the intestinal lining of your gastrointestinal tract — key for decreasing inflammation that can cause a plethora of symptoms from mood swings to weight-loss resistance

 

Cinnamon —

A sweet, anti-microbial, anti-biotic, anti-fungal, anti-inflammatory and anti-viral spice that can help lower cholesterol, high blood pressure and reduce aging

 

 

Is your mind blown yet? I find it fascinating how many foods you can simply add to your daily treats or rituals (like coffee) that not only up the flavor factor but do serious work for your health (think beautifying from within, increasing energy + brain power and reducing stress + inflammation).

Just like this hot chocolate and mexican mocha — which traditionally might not be the easiest or kindest foods on your brain, body or mood (as they’re typically loaded with dairy and sugar) but with the addition of the ingredients listed above becomes a powerhouse healing tonic.

I also love using homemade nut milk in either recipe as it’s much more creamier and nutrient-dense, not to mention absent of all the shelf-stabilizing chemicals you’ll find in lots of store-bought nut milk, BUT if that’s going to be a barrier to you enjoying this treat (aka too much work) try unsweetened almond milk from New Barn or canned coconut milk from Native Forest.

What are other holiday bevvies or treats you enjoy but don’t feel that great after indulging in? Any other recipes you’d love to learn how to upgrade? LMK in the comments below.

Happy hyggeing!

xx //

Lauren

 

Bulletproof Hot Chocolate + Adaptogenic Mexican Mocha

Cook time
0 hours 10 mins
Total time
0 hours 10 mins
bulletproof hot chocolate

This delicious Hot Chocolate + Mexican Mocha are loaded with superfood ingredients that up the flavor factor + do serious work for your health. 

Author: Lauren Chambers
Cuisine: American
Method: Blending
Diet: whole30, ketogenic, paleo, gluten-free, grain-free, dairy-free,
Dish type: drink, beverage, tonic
Serves: 1-2

Ingredients

For the Nut Milk:

  • 2 cups macadamia, brazil or cashew nuts
  • 5 cups filtered water
  • 1 vanilla bean pod
  • ¼ tsp salt
  • Optional -- 2-4 dates to sweeten

For the Bulletproof Hot Chocolate:

  • 1 tbsp cacao powder
  • 1 tbsp MCT oil (or coconut oil)
  • 1 tbsp vanilla bean ghee (or coconut butter)
  • ½ tsp cinnamon
  • sprinkle sea salt
  • 2 scoops Vital Proteins Collagen
  • Optional -- 1 tsp maple syrup, coconut nectar or raw honey
  • Optional -- Four Sigmatic Reishi Mushroom

For the Adaptogenic Mexican Mocha 

  • 2 shots espresso
  • 1 tbsp cacao powder
  • 1 tbsp MCT oil (or coconut oil)
  • 1 tbsp vanilla bean ghee (or coconut butter)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • sprinkle of cayenne
  • sprinkle of sea salt
  • 2 scoops Vital Proteins collagen
  • ½ tsp Sun Potions ashwaganda powder
  • Optional -- 1 tsp maple syrup, coconut nectar or raw honey 

Preparation

  1. If making the nut milk for the beverages, you'll want to soak all nut milk ingredients together in a large bowl the day prior (at least 12 hours). Then strain through a cheese cloth or mesh strainer (I like these) and set aside. 
  2. Heat a stovetop pan over medium low-heat and melt together the oil, butter and spices. 
  3. Once melted add in the nut milk, collagen, adaptogens and sweetener. 
  4. Let warm and mix together for a few minutes, then transfer to a high-speed blender and pulsate until frothy
  5. Pour into a mug (or two) . If making the mexican mocha add espresso (or you can leave it out if you want a treat sans caffeine). 
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