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The next time you want a warm and cozy mug of hot chocolate, try this easy recipe. It’s inspired by my date-sweetened hot chocolate, but I’ve recently started adding collagen for a protein boost. Paired with the fiber from the dates, it’s a treat you can feel good about!
The result is even creamier than the original, with extra protein in each sip. (And I love that you can’t taste the collagen at all.)
Once you try it, you’ll never want to go back to using a powdered hot chocolate mix again. I’ll also share an alternative sweetener, in case you don’t keep dates on hand.
Ingredients for Collagen Hot Chocolate
- Cacao Powder. I always keep raw cacao powder in my pantry, which may contain more antioxidants compared to Dutch-processed cocoa powder. Either option should work for this hot chocolate recipe, though, so use whatever you keep on hand.
- Collagen Peptides. This recipe uses unsweetened collagen peptides, rather than a flavored option. Brands will vary in nutrition; the one I use has about 18 grams of protein and 70 calories per scoop.
- Medjool Dates. These are my favorite natural sweeteners because they contain fiber and minerals and add a caramel-like sweetness. The best dates are usually found in the fresh produce section of your grocery store (not the bulk bin). They should be juicy and easy to split apart with your fingers.
- Almond Butter. If you’ve ever tried making almond milk from almond butter, you know that adding a teaspoon of nut butter to a blender with water creates a creamy, dairy-free milk in seconds. I use almond butter instead of dairy-free milk, but you can use heated milk if you prefer.
- Boiled Water. I think this recipe is the easiest to make when you start with boiled water. Pressing a button on my electric tea kettle feels much easier than bringing a pot of milk to a boil on the stove. But feel free to experiment with either option!
How to Make Hot Chocolate with Collagen
Step 1:
Bring water to a boil in a tea kettle. I usually boil about 3 cups of water at a time, but you won’t use all of it for this recipe.
While you wait for that, add 2 pitted Medjool dates to a high-speed blender, along with the almond butter, collagen peptides, and cacao powder.
When the water is boiling, pour it into the mug you plan on serving it in, about 10-12 ounces. Then pour that serving directly into the blender.
Step 2:
Secure the lid on the blender, then blend on low speed. Blending hot liquids can build up steam pressure in your blender, so it’s best to start on low and gradually increase to high. It should break down in about 60 seconds into a creamy texture.
Make sure your blender’s lid has a way to release steam. For example, my Vitamix has a removable center piece that lets steam escape as you blend hot foods. (You can lightly cover it with a thin towel to avoid any splatter.)
Safety Tip
Do NOT use a bullet-style or Beast blender for this recipe. Those blenders do not have a way to release steam and are not intended for blending hot foods.
Serving Tips
As soon as the hot chocolate is smooth and blended, it’s ready to serve warm. I recommend serving it with a spoon, as it will need stirring if left to rest for too long. (It will look like it’s starting to separate, but stirring it will make it perfectly creamy again.)
You can top this with whipped cream and chocolate shavings to make it look fancy, or just enjoy it plain. It has a rich chocolate flavor, without any refined sugar!
Collagen Hot Chocolate (Fruit-Sweetened!)
Ingredients
- 10 to 12 ounces water
- 1 to 2 tablespoons collagen peptides
- 1 teaspoon almond butter
- 1 tablespoon cacao powder
- 2 Medjool dates , pitted
Instructions
- Bring a kettle of water to a boil; I usually heat 3 cups at a time, but you won't need that much for this recipe. While you wait for the water to boil, add the collagen, almond butter, cacao powder, and pitted dates to a high-speed blender. The first time I made this, I used 1 tablespoon of collagen and couldn't taste it. You can build up to using 2 tablespoons if you prefer more protein.
- When the water is boiling, pour it into your serving mug. (I usually use 10 to 12 ounces, but the mug can help determine the serving.) Pour the mugful of water into the blender, then secure the lid and blend until smooth, about 60 seconds. Safety Note: Be sure to use a blender that can vent steam through the lid as you blend. This is not the time to use a bullet-style or Beast blender, as there is no safe way for the steam pressure to escape.
- Once the mixture is blended and no date pieces are visible, pour the hot chocolate into the serving mug and enjoy right away. Stir with a spoon as needed to help prevent separation.
Notes
Nutrition
More Recipes to Try
- London Fog Latte (also made with dates!)
- Date Brownies
- Healthy Birthday Cake (date-sweetened)
- Almond Flour Brownies
- Healthy Hot Chocolate
If you try this collagen hot chocolate recipe, please leave a comment and star rating below to let me know how you like it.
