Here’s a variation on the High-Fat Hot Chocolate recipe I’ve posted previously, this version replacing coconut oil with medium-chain triglycerides (MCT) oil and adding collagen hydrolysates. (I used the Great Lakes brand sourced from pasture-raised, grass-fed livestock.)
MCT oil reduces appetite, accelerates loss of visceral inflammatory fat, and improves energy and cognition (though we don’t know whether MCTs and ketones yield a nootropic or a neurotrophic effect). Recall that collagen hydrolysates gradually increase dermal collagen, thereby smoothing skin and reducing wrinkle depth, while also increasing joint lubrication and slowly increasing cartilage volume. And follow this recipe and you obtain all those benefits in a thick, rich hot chocolate.
If you like the added richness of including butter from the original recipe, go right ahead. Other ingredients can also be increased for added richness except for the MCTs, as more than one tablespoon at a time can yield loose stools.
Makes one 12-ounce serving
12 ounces water
1 tablespoon cocoa powder, unsweetened
1 tablespoon MCT oil
1 tablespoon collagen hydrolysates
1/4-1/2 teaspoon Virtue Sweetener or other sweetener equivalent to 1-2 teaspoons sugar
In large mug, combine 4 ounces (1/2 cup) water or milk, cocoa powder, MCT oil, collagen, sweetener and microwave for 40 seconds. Blend with immersion/stick blender for 20-30 seconds. Pour remaining liquid into mug and microwave for additional 60 seconds.
Stovetop or electric kettle method:
Boil water or milk in saucepan or electric kettle.
Pour 4 ounces (1/2 cup) into large mug, followed by cocoa powder, MCT oil, collagen, and sweetener. Blend with immersion/stick blender for 20-30 seconds. Pour remaining liquid into mug.