Ingredients

• 1 cup unsweetened almond milk (or oat, cashew, or dairy milk)
• 1 tbsp unsweetened cocoa powder (or cacao for extra antioxidants)
• 1 tbsp sugar-free dark chocolate chips or chopped 85%+ dark chocolate
• 1–2 tsp monk fruit–erythritol blend (adjust to taste)
• ¼ tsp pure vanilla extract
• Pinch of sea salt (enhances chocolate flavor!)
• Optional upgrades:
– 1 tiny pinch cinnamon or cayenne (for Mexican-style warmth)
– ½ tbsp collagen peptides (adds protein, dissolves invisibly)
– Whipped coconut cream or marshmallows for topping

Instructions

In a small saucepan, whisk cocoa powder and sweetener with 2 tbsp cold milk to form a smooth paste (prevents clumps!).
Gradually whisk in remaining milk, chocolate, salt, and optional spice.
Warm over medium-low heat, stirring constantly, until steaming and chocolate is fully melted—do not boil.
Remove from heat. Stir in vanilla (and collagen, if using).
Froth with a whisk or milk frother for extra creaminess.
Pour into a mug. Top with whipped coconut cream or a few sugar-free marshmallows.