In a medium saucepan, add milk of choice and whisk in your favorite chocolate protein powder, unsweetened cocoa powder, and sweetener of choice. Whisk vigorously until combined.
Heat over medium-low heat, frequently whisking, until warm (but not boiling) and creamy. Depending on the brand of protein powder you used, the texture can be thicker. If too thick to your liking, whisk in an extra 1/4 cup of milk. If too thin, whisk in extra protein powder. Taste and adjust sweetness before serving.
Serve immediately, plain or with a dollop of unsweetened whipped cream on top for a touch of decadence. We used homemade whipped coconut cream to keep it plant-based.
Chocolate protein powder - I tested the recipe with a Macro Mike almond protein powder and Nu Zest pea protein power. Any chocolate protein powder will work, but each brand has different sweetness and amount of fiber, so you may have to adjust milk/sweetener to reach your favorite texture.Milk: this recipe works best with whole milk - I recommend soy milk. You can also use any other milk like unsweetened almond milk or oat milk if you like its earthy flavor.Sugar - any crystal sweetener works in this recipe. Start with 1 tablespoon and adjust regarding taste. I used sugar-free erythritol in this recipe to reduce the carbs and sugar. Nutrition panel is for the whole recipe using zero-calorie erythritol as a sweetener