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Reishi Hot Chocolate
adaptmyrecipe.com/recipes/reishi-hot-chocolate
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Reishi Hot Chocolate
A warming adaptogen hot chocolate with reishi mushroom, raw cacao, and a hint of cayenne. Gentle 70C heating keeps the functional compounds intact while the butterfly whisk froths it silky smooth.
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Essentials
Ingredients
- 500 g oat milk
- 15 g raw cacao powder
- 3 g reishi mushroom powder
- 20 g maple syrup
- 1 pinch ground cinnamon
- 1 small pinch cayenne pepper
Method
Preparation
- 1 Add 500 g oat milk to mixing bowl.Weigh
- 2 Heat 7 min/70C/speed 2.7min / 70°C / sp2
- 3 Add 15 g raw cacao powder to mixing bowl.Weigh
- 4 Add 3 g reishi mushroom powder to mixing bowl.Weigh
- 5 Add 20 g maple syrup to mixing bowl.Weigh
- 6 Add 1 pinch ground cinnamon to mixing bowl.Weigh
- 7 Add 1 small pinch cayenne pepper to mixing bowl.Weigh
- 8 Mix 20 sec/speed 4.20s / sp4
- 9 Insert butterfly whisk. Froth 1 min/speed 3.1min / sp3
- 10 Pour into mugs and serve immediately.
Notes
Tips
- Heating to 70C rather than boiling helps preserve the bioactive compounds in reishi. If you prefer it hotter, go up to 80C but avoid a full boil.
- Use a high-quality dual-extracted reishi powder for best flavour and potency. It should dissolve easily with no gritty texture.
- Add 10 g coconut oil or MCT oil at step 2 for a richer, creamier texture.
- For a sweeter drink, increase maple syrup to 30 g. For less sweet, drop to 10 g.