8–10 oz full-fat almond or cashew milk*
1 tablespoon unsweetened cocoa powder or cacao powder
1 medjool date, pitted
1/2 teaspoon vanilla
1–2 scoops collagen peptides
Place the milk in a small saucepan over medium heat. Bring to a simmer. Add the warm liquid to a vented blender with the rest of the ingredients. Blend on high until frothy, about 1 minutes. Enjoy!
If your blender isn’t vented or doesn’t handle heat, blend the ingredients first then transfer to a saucepan to warm on the stove.
Milk Options: for a rich a creamy hot chocolate a full-fat milk is best. I like the brands Malk, Three Trees and Elmhurst. Light coconut milk is an option but gives a slightly different taste. You can use 1 cup milk + 1/2 cup of water if you’d like.