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Chocolate Date Latte

A rich, creamy hot chocolate alternative naturally sweetened with Medjool dates and spiced with cinnamon. Vegan-adaptable and refined sugar-free.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 mugs
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Date Paste Base
  • 1 cup Medjool dates pitted (about 150g)
  • 1.5 cups hot water for soaking
  • 0.5 tsp pure vanilla extract
  • 1 pinch sea salt
Per Latte Serving
  • 0.5 cup prepared Date Paste
  • 1 tbsp unsweetened cacao powder or cocoa powder
  • 0.25 tsp ground cinnamon
  • 1 pinch cardamom or nutmeg optional
  • 1.25 cups milk of choice oat, almond, dairy, etc.

Equipment

  • High-speed blender
  • Small saucepan
  • Whisk
  • Measuring Cups/Spoons

Method
 

  1. Soak the pitted dates in the hot water for 15-20 minutes until soft. Reserve ½ cup of the soaking liquid, then drain.
  2. To a blender, add the softened dates, reserved ½ cup soaking liquid, vanilla, and salt. Blend on high until a completely smooth, pourable paste forms. Set aside. (Makes about 1 cup paste).
  3. For one serving, add ½ cup date paste, cacao powder, cinnamon, and optional spice to a small saucepan. Whisk over medium-low heat for 1 minute until fragrant.
  4. Gradually whisk in the milk until combined. Heat over medium heat, whisking frequently, until steaming hot but not boiling, about 3-4 minutes.
  5. For extra froth: Carefully transfer hot mixture to a blender. Vent the lid and cover with a towel. Blend on high for 15-30 seconds until frothy.
  6. Pour into a mug, garnish as desired, and serve immediately.

Notes

Date paste can be made ahead and stored in the refrigerator for up to 5 days. For a single serving, simply mix ½ cup paste with cacao, spices, and hot milk. Adjust sweetness by using more or less date paste.