Cordyceps Hot Cocoa

Now’s the time of year when we are drinking lots of hot beverages. The beginning of winter isn’t so bad, but towards the end, you just crave any kind of warmth, so our days are filled with lots of tea, and a fair amount of hot chocolate too. Now you can probably guess we don’t use Swiss Miss mix, and we don’t use those weird teensy tiny crunchy marshmallows either. However, we DO use cordyceps mushroom powder in our hot cocoa, and it tastes excellent! Not only is the taste beneficial, but cordyceps boosts your immune system, which is a super bonus in these chilly months. Cordyceps mushrooms are also touted as an energy booster, also welcome in the cold times of year with short days.

If you are unfamiliar with cordyceps, it is actually something quite cool to learn about. Cordyceps sinensis (among about 400 other varieties of the fungus) are a type of parasitic fungus that feeds on the larvae of insects! It attacks it’s host via spores, then fruits and sends out long, slender stems through the hosts body, projecting out from various areas. Pretty amazing things nature does, huh?

Anyway, here is our recipe for this tasty and healthy hot cocoa! Enjoy and stay toasty!


  • 1-1.5 Tbsp cocoa or cacao powder

  • 2 Tbsp Maple syrup

  • dash of salt

  • 1 tsp Cordyceps mushroom powder

  • 3 cups milk of choice (we use coconut)

  • (optional) whipped cream or coconut cream


  1. Add milk to small sauce pan

  2. Add remaining ingredients

  3. Stir over medium heat for 5-8 minutes or until hot (don’t walk away and let it burn!)

  4. Top with coconut cream or whipped cream if you desire

  5. Pour into cups and enjoy!

Michael and SchikoyComment