Spiked Adaptogenic Hot Cocoa
Rabbit Hole Distillery
Adaptogens and adaptogenic based drinks and "mocktails" are all the rage. Why not combine the best of both worlds? Get the health benefits of adaptogens while including the deep and complex taste of a premium bourbon? Try this ultimate spiked adaptogenic hot cocoa recipe for a cocktail like no other!
2.5 ounces Dareringer wheated bourbon
10 ounces very hot water
1/2 tsp Ashwagandha
1 tsp coconut butter (or sub store-bought)
1/4 tsp He shou wu (optional)
- Sweetener of choice (we love stevia, maple syrup, raw honey to taste)
- 1 Tbsp unsweetened cacao powder (or cocoa powder)
1 tsp Maca root powder
1 tsp Reishi mushroom powder
1 Tbsp Tocos (rice bran solubles)
- 1/8 tsp cinnamon (optional)
In a high-speed blender (or small blender), add hot water (or dairy-free milk), cacao powder, ashwagandha, reishi, maca, coconut butter, tocos, and stevia (to taste - optional).
Add he shou wu, cinnamon, and collagen (if desired).
Blend on high until creamy and frothy — about 1 minute.
Add to a rocks glass or mug, filling ¾ of the way full. Add Dareringer wheated bourbon. Enjoy!
You can add unrefined coconut oil for a better "mouthfeel" and richer experience. Also consider adding a slice of grassfed butter or increase the cocoa powder. Also, if you want a bolder drink, consider adding 3 ounces of Dareringer instead of 2.5 ounces.