Hot Chocolate with Sea Buckthorn
Peel the dates and remove the seeds. Puree the dates with the sea buckthorn juice, cinnamon, cocoa powder, and 100 ml (approximately 3 ounces) of milk.
Heat the remaining milk with the sea buckthorn mixture and stir until combined. Pour the mixture into glasses. Froth 200 ml (approximately 7 ounces) of milk (using an espresso machine or a whisk) and place on top of the hot chocolate. Garnish with cinnamon sticks and cranberries, then serve immediately.