Chocolate Ginger Maca Milk
Chocolate Ginger Maca Milk- a rich and creamy superfood chocolate milk infused with hints of molasses and ginger. Naturally sweetened, vegan and gluten-free!
This is what I like to call “adult” chocolate milk. Not because it’s spiked with alcohol or not wearing any clothes. Get yer mind outta the gutter. It’s because it’s infused with a sexy superfood root called maca.
I don’t know about you but I certainly didn’t have maca in my chocolate milk growing up. As long as it started with a Yoo and ended with a Hoo, I was a happy camper. By the way, I just Googled to see if that stuff is still around and it is. Lord help us all.
So let’s chat about maca. Have you heard of it before?
Maca root is a member of the cruciferous family, such as broccoli and cabbage, that grows way up in the Andes Mountains of Peru. It’s considered a superfood for it’s ability to support healthy hormone balance, increased energy levels, and a healthy response to stress.*
In addition, maca is very nutrient dense. It contains over 20 amino acids and fatty acids, vitamins, and a host of essential minerals such as calcium and magnesium.
Maca root is most commonly found in powder form and has a subtle flavor, making it ideal for adding to your smoothies, milks, or no-bake granola bars.
For this recipe I used MegaFood’s Daily Maca Plus for Women Nutrient Booster Powder which contains a combination of Foodstate Chaste Tree Berry, Black Cohosh and other herbs to help maintain healthy hormone levels and manage symptoms related to menses, menopause and perimenopause.*
The powder blends in seamlessly with the cashews, raw cacao, and dates for a silky naturally sweetened milk. For a hint of seasonal spice, I also added a touch of ginger, cinnamon, sea salt and molasses. I know that mind sound like a strange combination but the spice flavor is very light and just enough to put you in the holiday spirit.
Chocolate Ginger Maca Milk
Yield: 3 cups // 24 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
1 cup raw cashews, soaked*
1/4 cup raw cacao powder
3 cups unsweetened vanilla almond milk**
1 tablespoon molasses
1 teaspoon vanilla extract
3 pitted Mejdool dates
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch of sea salt
Combine all of the ingredients in a high speed blender and blend until smooth. Taste test to see if you prefer more sweetener (you can add a teaspoon or two of pure maple syrup, if desired) or spice.
Transfer to a sealable jar or container and refrigerate for at least one hour. Serve chilled and enjoy!
Leftovers can be stored in the refrigerator for up to 4 days.
*To soak cashews, place them in a bowl with 2 cups of water and soak for 6-8 hours. If you don’t want to wait that long you can use boiling water and let them sit for just 30 minutes. Strain excess water before adding to blender.
**Any kind of plant-based milk will work. For extra creaminess try using unsweetened coconut milk.
Nutrition Facts are for 1 cup
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
This post was created in partnership with MegaFood, a brand that I have used and loved for years. As always, all opinions and texts are entirely my own. Thank you for supporting the brands that allow me to bring you quality content!