It’s that time of year, when there’s too much year left for your energy levels and you’re feeling more than ready to stop, rest and come back brighter and more energised next year. This adaptogenic chocolate mylk is the antidote to those end of year exhaustion levels. First off, its chocolate mylk which requires the key ingredient – cocoa and we all know chocolate is essentially the treat you have to de-stress. It also has two adaptogen blends in it, each added to help boost immunity, reduce stress and inflammation.
There’s Maca powder, a Peruvian plant supplement known for its energy boosting and stress busting properties. Its key benefits include increasing energy and stamina, relieving fatigue, improving your mood, promoting hormonal imbalance and it helps your mind and body cope with stress. I use this, which has been de-starched which means that you get more nutrients per gram.
The second adaptogenic blend is this mushroom mix with reishi, shiitake and turkey tail – a potent blend of nutrients. Reishi contains polysaccharide that helps boost the immune system and help to prevent abnormal blood vessels. Shitake mushrooms contains many amino acids found in meat, making it a great supplement for those who don’t eat meat. They’re also anti-inflammatory and improve circulation. Lastly the turkey tail (or coriolus versicolor) mushroom helps immunity and has anti-cancer properties.
For added creaminess, protein and fats there’s macadamia nut butter (you can switch out with cashew butter), dates for natural sweetness and almond milk (but you can use any plant-based milk).
It’s perfect after a workout or as your mid-afternoon chocolate fix.
Adaptogenic Chocolate Mylk
- 1 C almond milk
- 1 tsp cocoa powder
- 1 tsp mushroom mix
- 1/2 tsp maca powder
- 2 dates pitted and softened in warm water for 5 minutes
- 1. Add all ingredients to a blender and blend until fully combined. Pour into a glass and enjoy.
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Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.