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Nourish whole health and delight your inner child with this rich riff on a classic! Brimming with flavor and health benefits, this adaptogenic elixir is an elevated chocolate ashwagandha moon milk with a mighty boost and more. Our ORGANIC INDIA Ashwagandha melds beautifully with raw cacao powder, maca and Ceylon Cinnamon, yielding pure chocolatey flavor with a touch of warm spice sure to satisfy a chocolate craving whether served warm, chilled, or over ice.
Classified in Ayurveda as a “rasayana”, or rejuvenator, adaptogen Ashwagandha has been used in the Indian traditional system of medicine for nearly 6,000 years for its role in helping to bring health, longevity, cognitive support, and virility. Modern research increasingly supports the Ayurvedic reverence of Ashwagandha as an excellent herb for body and mind. Increased stamina, healthy stress response, promotion of a calming mindset, and enhanced sense of vitality are among the potent plant’s many benefits. All our ORGANIC INDIA herbs are grown, harvested, and prepared in line with our unwavering core values and principles, which prioritize only the highest in quality, ethical partnerships with small family farmers, and regenerative agriculture.
In addition to lending its signature spicy taste, our ORGANIC INDIA Ceylon Cinnamon offers a power punch of antioxidants. Add the deep chocolate notes of raw cacao, and no added sweetener is needed for this drink to sing, but we do like to indulge in a little splash of date or maple syrup, or a drizzle of melted dark chocolate on top. However you choose to serve, enjoy this chocolate ashwagandha moon milk with a boost of Zen.
Chocolate Ashwagandha Moon Milk Elixir
1 serving
½ Cup warm water
2 Tablespoons raw cacao powder, divided
½ Teaspoon ORGANIC INDIA Ashwagandha
¼ Teaspoon ORGANIC INDIA Ceylon cinnamon
½ Teaspoon organic maca powder, optional
Date or maple syrup to taste
1 Cup GOOD KARMA Barista Blend Plantmilk
To serve: Melted or shaved dark chocolate, optional
In a small saucepan or liquid measuring cup add warm water, 1 Tablespoon cacao powder, ashwagandha, ceylon cinnamon, maca powder (if using), and sweetener to taste. Whisk to combine. Continue preparation as is or let the mixture cool to room temperature or chill in the fridge.
When ready to serve, use a handheld frother (or blender) to froth the plantmilk with the remaining tablespoon cacao powder. Pour cacao and adaptogen blend into a glass (over ice if desired) and top with the frothed milk. Top with dark chocolate shavings or syrup, if desired. Enjoy!
Prefer the smoothie version? Check out this chocolate almond ashwagandha smoothie recipe.