Date Salted Caramel Hot Cocoa
- 30 grams dried pitted medjool dates (about 2-3 depending on size)
- Pinch salt
- 1 cup unsweetened almond milk or cow's milk
- 1 tablespoon coco powder
- 1/4 teaspoon instant espresso powder
- If your dates have pits, cut them in half and remove them. Cut each date into quarters. Dice and add to the jar of a blender.
- Add the salt and almond milk. Blend, blend and blend some more, until the dates have been reduced to tiny specks. (If you don't have a super high-powered blender, I find it helpful to blend the dates with half the milk first, then add the rest once they have broken down a bit.)
- Add the cocoa powder and espresso powder then run the blender for another 5-10 seconds to make sure it's fully incorporated. It will be frothy on top. Taste; add more salt if you think it's necessary. Remember, we're shooting for salted caramel.
- Pour the mixture into a microwave-safe mug (or a cup, and drink it like chocolate milk). It's going to bubble up, so shoot for a mug that holds at least 12 oz.
- Place the mug in the microwave. Heat for 1-2 minutes until hot, watching carefully. If at any time the mixture looks about to boil over, stop the microwave and stir. Repeat until it's as hot as you'd like.
dates, salt, unsweetened almond milk, coco powder, espresso powder
Taken from food52.com/recipes/68032-date-salted-caramel-hot-cocoa (may not work)