Coffee is a stimulant that can be taxing on the body, particularly the nervous system. But that doesn’t mean that you can’t enjoy your daily brew! In this elevated mocha, the synergistic botanicals in Defend Superblend — ashwagandha, reishi + lion’s mane mushrooms, and maca — deliver a slew of benefits, including a powerful dose of antioxidants for cellular health, cognitive + immune support, and stress-fighting adaptogens to calm and balance the nervous system.
A bonus date-sweetened, blender version of this recipe is included below!
1 ¼ cups hot brewed coffee*
¼ cup milk of choice, steamed
1 tsp raw cacao (or cocoa) powder OR 15 g dark chocolate, chopped
optional: raw honey, maple syrup or other natural sweetener, to taste
Notes * If using espresso, use 1-2 shots espresso + hot water to total 1 ¼ cups. For caffeine-free version: use decaffeinated coffee or 1 tsp instant herbal coffee + 1 ¼ cups hot water.
Fill a mug ⅓ of the way with coffee. Add cacao powder or chocolate, Defend Superblend and collagen (if using). If using chopped chocolate, cover and let mixture sit for 1 minute so the chocolate melts.
Blend using your handheld frother.
Top off with remaining milk and coffee. Sweeten to taste if desired.
For an alternative, date-sweetened version:
Place ½ - 1 pitted Medjool date (per preferred sweetness level) and 2 tbsp cashews in an upright blender jar, add ¼ cup boiling water and soak for 5 minutes.
Add remaining ingredients (except the milk and optional sweetener) and blend on high until smooth and creamy and no bits of date remain.
Today, we’re going to fight “tech neck” as Lindsay works through a series of stretches focusing on opening your back and neck to straighten posture after a long day at the desk.