I quickly became obsessed with ashwaganda, perhaps the most commonly known adaptogen. Upon finishing my second tincture bottle of ashwaganda, I headed to the store to re-up.
Once there, I began talking to a woman who was a herbalist. She suggested I try rhodiola, another type of adaptogen.
As I'm a strong proponent of mixing up one's routine I thought, why not give it a try? I used Mary's (PD's Beauty Editor) Maca Hot Cocoa recipe as an inspiration for my base. This cocoa is slightly sweet, slightly nutty, and a great way to start your morning. The combination of the rhodiola tincture and maple syrup gives the drink a lovely, unique, ever so slight, biscuit-y flavor. This cocoa recipe is chock full of wonderful things such as -Adaptogens: Both maca and rhodiola aid with managing stressors -Cacao powder: Protects nerve cells, helps with cardiovascular health, and even fights insulin resistance.
- 3/4 Cup Non-dairy Milk
- 1 teaspoon Cacao powder
- 1/2 - 1 dropper full Rhodiola tincture
- 1/2 - 1 teaspoon Maca powder*
- 1 teaspoon Maple syrup
- Pinch Pink Salt
2. Blend on low for about a minute or so.
3. Pour into a small pot.
4. Warm the drink at a low heat until it begins to steam. *There is a difference between raw maca and gelatinized maca. -If you have a sensitive stomach choose gelatinized maca -Maca can be very powerful. If you have never tried it before, start with 1/2 teaspoon.
Also by Bella: Swedish-Inspired Oil-Free Muesli Granola
Related: Vegan Nutella-Inspired Hot Chocolate
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Photos: Bella Gadsby