2Medjool dates, pitted (or 2-3 teaspoons maple syrup)
Bring the water to a boil. (Tip: I usualy boil a little more than a cup, then measure after it's boiled.)
While you wait for the water to boil, add the almond butter, cacao powder, and dates, or maple syrup, to the blender.
Add 1 cup of boiled water to the blender, and carefully blend the ingredients together, starting on low speed. Be sure to open the vent at the top of your blender lid, and cover that with a thin dish towel to allow steam to escape. If you do not allow the steam to escape, the pressure could blow the lid off your blender and potentially cause burns (and a mess), so be careful! I put the tamper in my Vitamix lid, and lift it slightly to allow steam to escape, as an atlernative to using a towel.
Blend until smooth and creamy, then pour it into a mug. Allow the hot chocolate to cool to a warm sipping temperature, then enjoy! When it cools, it still makes a delicious chocolate milk.
Any nut butter should work well for this recipe, but I think almond and cashew butter have the most neutral flavor. If you use peanut butter, tahini, or sunflower seed butter, their flavor may be slightly more prominent, so just keep that in mind.
When I make this for my kids, I sometimes use only 1 teaspoon of cacao powder instead of a full tablespoon. (This gives it more of a "milk chocolate" flavor.) I also use 1/2 cup of boiled water and 1/2 cup of cold filtered water, so the temperature is easier for them to drink right away.