Why you'll love this Adaptogenic Mexican Mocha
There's temperature heat and then there's heat, heat ❤️🔥
Perfect for cold days and winter chills months, this chocolatey coffee with a kick will help keep you warm and cozy, from head to toe. A simpler, yet more mature spin on our Adaptogenic Mexican Hot Chocolate with added coffee.
So what makes this our go-to drink when the temps drop?
- Milk: whether dairy-free or not gives this bevy a creamy base.
- Coffee: for caffeine, antioxidants and rich flavor (or you can use an herbal alternative)
- Calm Cacao Superblend: for nervous system calming, antioxidants, and immune and stress supporting goodness featuring Reishi, Mucuna Pruriens and Maca AND warming spices like cloves, cinnamon and ginger.
- Cayenne Pepper: just a pinch can pack the heat! It's the Capsaicin found in hot peppers that brings the health benefits, like boosting metabolism.
- Some added collagen for more protein.
- Optional but highly recommended, some shaved Functional Chocolate for more fun, more antioxidants and more chocolatey goodness.
How's that for a cup of cozy?
Ingredients to make a Adaptogenic Mexican Mocha
- ¾ cup hot brewed coffee or instant coffee/herbal coffee*
- ¼ cup canned full-fat coconut milk (or other rich and creamy milk)
- ¼ cup boiling water
- 1 tbsp Calm Cacao Superblend
- 1-2 tsp coconut sugar, to taste
- a tiny pinch ground cayenne pepper**
- optional: 1 scoop collagen powder
- optional: JOYÀ Functional Chocolate for garnish
Notes:
*As an alternative to brewed coffee, dissolve 1.5-2 tsp instant coffee (or herbal coffee alternative such as Dandyblend) into 1 cup hot water, and omit the extra ¼ cup boiling water listed in the ingredients.
**Ground cayenne pepper can vary in heat/intensity depending on the type you’re using and its freshness. We recommend starting with a tiny pinch and adding more to taste if needed.
