This simple recipe is an easy way to get more maca into your diet, the Peruvian superfood that is great for equalising your hormones. I generally use the term “superfood” lightly, as it’s thrown around pretty liberally these days, but I have personally had success taking powdered maca root, and believe that it to be a beneficial addition to most diets. Maca is an adaptogen, which means it helps your body produce what it is lacking or help it curb anything it has an excess of. It doesn’t contain hormones in itself, it just helps you produce any that you’re deficient of. It’s maca’s hormone balancing properties that is the reason why I’ve given this recipe such a grand and promising name. Balanced hormones makes your mood more consistent and less extreme… And that’s pretty happy making!
I often add a teaspoon of maca powder to my morning smoothie, but this hot chocolate is a great way to introduce it to your warming drinks (especially for those currently in the northern hemisphere!). Maca has a strong taste, but it is quite disguised by the cacao in this hot chocolate. If you are concerned with it tasting too strong, you could always halve the quantity to start with. I’ve also added coconut oil and turmeric to this recipe to give it a hit of immune boosting and anti-inflammatory properties.
With all this goodness, I’d say this is a health drink, rather than a treat… Agreed? The fact that it tastes like a decadent hot chocolate can be our little secret! Xx
Happy Hormones Hot Chocolate
I use Australian tablespoons (20ml), it shouldnt affect the recipe too much if you are using US, UK or NZ tablespoons (15ml), but you could use 4 teaspoons for every tablespoon called for, if you prefer. You can use whatever milk you like here. Include a pinch of black pepper to help absorption of the turmeric (bio-availability).
Cook time: 5 min
Serves 2.
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Happy Hormones Hot Chocolate
3 tbls cacao powder
2 tbls coconut sugar (or favourite sweetener, to taste)
2 tsp maca powder
2 tsp coconut oil
1/4 tsp ground turmeric
Pinch of sea salt
Pinch of ground ginger (optional)
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Warm the almond milk in a small saucepan over high heat. When hot but not yet boiling, remove from heat and whisk in the remaining ingredients. Taste and adjust sweetness if desired. Serve at once.
