This post will be a shorter one because I would rather be enjoying my mochaccino than anything else. Got it? This mochaccino is the most important thing right now.
If we are connected on Instagram you might have noticed that I love my matcha. I was a tea drinker (hello Earl Grey!) before I came to the U.S., years ago. Then I got into coffee because it is delicious and I like the ritual aspect of it. You know, grinding the beans myself, being an espresso person versus a French press person and arguing about all that and so on. I was still having my herbal teas at night- jasmine, rose and hibiscus are my favourites, with a touch of lemon, and perhaps with a little biscotti on the side.
But recently, I realized that coffee was making me tired. No, seriously: I would have my one cup in the morning, and an hour later I would become more tired than I was when I first woke up! So I decided to get back to my roots (albeit via a Japanese route!) and enjoy a cup of tea instead. That said, coffee, time to time, gives me much pleasure, especially when combined with chocolate, which, apparently, makes you smarter!
If you like frappuccino, I highly recommend my berry frappuccino as well. But if you simply must have your chocolate and your coffee too, this is the right place to be.
You know I try to include adaptogens in my recipes as often as possible. I have breakfast recipes with adaptogens here, smoothies and puddings, even a homemade “Nutella” with adaptogens here. Adaptogens are natural substances which help the body adapt to stress. Especially when there are too many unknowns in my life at any point, I tend to feel trapped. I tend to feel weak, worried, anxious. And I do realize the difference when I do not incorporate adaptogen for a couple of weeks.
There are combinations out there such as mushroom adaptogens with ashwagandha, or cacao, ginseng and maca combinations, and so on. I use maca every day, have been using a mushroom adaptogen mix recently, which had reishi, ashwagandha, cordyseps and so on. Now, I am waiting to try cordyseps from a place I discovered only last week (they have amazing prices!!). Will report again!
In this recipe, I included maca and ashwagandha powder. I like to use Terrasoul because I think they provide great quality for a lower price than many other brands. That said, whatever brand you trust, I would try to go with organic, and do a little research before purchasing.
Another super ingredient in this recipe is chia seeds. I LOVE chia seeds. They are an excellent source of omega-3 fatty acids, they are rich in antioxidants, and they also provide fiber, iron, and calcium. Besides, chia seed is a thickener for lemonades, dressings, and puddings, so it brings a better consistency to whatever recipe it travels to.
1 frozen banana
1/2 cup ice
1 scoop your favourite plant-based chocolate protein powder
1/2 cup plant-based milk (I used almond milk)
1 tbsp chia seeds
1 tbsp cacao powder
1/2 cup cold coffee
1 tsp maca powder
1 tsp ashwagandha powder
A note on the ice
If you have read the berry frappuccino recipe, you might remember that I like my ice cubes pretty. I mix lemon water with regular water, and I put mint leaves in the ice cube tray/mold and lemon slices. All this brings a refreshing taste to our drinks, besides making the glass look cuter than ever! The 1/2 cup ice that I use in this recipe also brings a little bit of mint, a little bit of fruit, a little bit more spring to the chocolate!
Mix all ingredients until you get the desired consistency, sprinkle your favourite toppings ( I used coconut flakes) and enjoy your delicious mochaccino! Write to me what you think of it in the end. Or better: Send us your own pictures of this recipe, especially if you would like to share the joy with the community here on the blog!