Adaptogenic Cacao (Hot or Cold!)

Adaptogenic Cacao (Hot or Cold!)

I encourage you to create this drink and allow yourself to feel connected to its rich history and sacredness.

3 min read

Cacao’s history is one worth researching.

It’s much more than an ingredient in milk chocolate, it’s sacred. With its origins in Mesoamerica and Ancient South America, the special bean is dated back to as early as 1900 BCE.

Said to be a  gift from the Gods, the beans from the native cacao tree were an important element in people’s lives. Sustainable sourcing of cacao is important to me, because it is a direct line to my ancestry. I am grateful for this incredible bean and all it has done. I enjoy it with respect and intention.

This recipe is one of the most special to me, as I enjoy it while in thought. Rather, it provokes thought.  I encourage you to create this drink and allow yourself to feel connected to its rich history and sacredness.

An honor it is to experience cacao.

Check the notes to turn this hot cacao into chilled chocolate milk !

Adaptogenic Cacao (hot or cold)

Print Recipe
Cacao’s history is one worth researching.
Servings 2


  • 2 tbsp cacao alchemy
  • 1 tbsp agave syrup
  • 1.5 tbsp soy milk
  • 1 tsp cardamom powder
  • ½ tsp chaga
  • 2 cups soy milk
  • 1 tsp cinnamon powder

Top with:

  • Anise Seeds


  • Add cacao alchemy, agave, 1 ½ tbsp soy milk, cardamom powder, cinnamon powder and chaga into a small bowl – stir until becomes a paste
  • In a small pot, heat 2 cups soy milk on low flame
  • When the milk is slightly warmed, add in the paste and stir with a whisk
  • Keep stirring to combine ingredients and create your creamy cacao
  • When it is warmed to your liking, pour into a mug, sprinkle with anise seeds and enjoy


Feel free to use your favorite plant milk here, i love to use soy.
Healthforcesuperfoods products used here are adaptogenic – which i love.
You can alternatively add all ingredients into the pot, without making the paste first – however, I find it ritualistic and soothing.
Anise seeds add a sweet bite and are incredible to top with.
To make chocolate milk, simply bottle and chill in the fridge for a few hours! Keeps for a few days.

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