WHO AM I RIGHT NOW? This recipe title sounds so very…how do put this? Los Angeles. This recipe sounds very “LA.” But the truth is, I make iterations of this drink all the time and I love it.
I’m not sure if you’ve heard but oat milk is all the rage right now. And in my typical bratty behavior, I snubbed it for months. I honestly drink my coffee black anyway but a few weeks ago, after I drove across town for a meeting and needed an afternoon pick-me-up, I stopped in a cafe and ordered an oat milk cappuccino. IT WAS GOOD.
It tastes kinda like nothing. It’s a really good texture—not too heavy or thick, not too thin. It provides some nice foam and marries with the espresso so very well.
I figured it was time to put it to test in a more sweet capacity so enter: this hot chocolate. I added a scoop of collagen to the blender, along with some melted chocolate, oat milk and a teaspoon of maple syrup. Blended right up and it’s oh so good!
The collagen adds a super nice creamy texture to it and adds some nice protein. Of course it’s optional.
Don’t worry, if you want the real deal with luscious dairy-milk and good ol’ sugar, click here. And of course, that version has marshmallows
I’m still down with that version, too.
- 2 ounces chopped semi-sweet chocolate or dark chocolate
- 2 cups oat milk
- 1 teaspoon maple syrup
- Pinch of salt
- 2 scoops of collagen, (optional)
- In a medium saucepan, pour in the chocolate, oat milk, maple syrup and pinch of salt. Turn the heat to medium-low and warm slowly, whisking steadily, until the chocolate has melted and has married with the oat milk.
- Carefully transfer to the blender and pour in the scoops of collage, if using.
- Place the lid on and allow some steam to escape (if you don’t, it can sometimes lead to a bit of an explosion) and pulse for about 30 seconds, until nice and frothy.
- Divide amongst mugs and serve.