super easy super rich vegan dark chocolate milk

To me, chocolate milk has always been the height of simple pleasures. It’s rich, creamy, and sweet without being too much of any of those things. I don’t drink it a lot anymore; I hadn’t found the homemade kind (i.e. not pre-made) to be as satisfying with non-dairy milk. It’s too salty or too thin or has a weird aftertaste. UNTIL TODAY.

There is no mind-blowing trick. I used a hot chocolate recipe I’ve been using forever that I think was originally on the back of a Hershey’s cocoa powder tin or something and made it cold.  This recipe is just really freaking good. Especially if you like darker chocolate. It uses a lot of cocoa powder, so I think maybe it was so overwhelmingly chocolatey to my tastebuds that they weren’t mad it was almond milk (no weird salty taste!). It’s also super easy! Slightly more time-consuming than Hershey’s syrup and milk, but this is worth it to me (although Hershey’s syrup is still good af and definitely hits the spot for nostalgia).

For one tall glass

10 oz. cold non-dairy milk (I used almond), divided into 8 and 2 oz.

2 tbsp. cocoa powder

4 tsp. sugar (or some other sweetener. Idk proportions sorry)

2 tsp. vanilla extract

  1. Make your “syrup.” Combine 2 oz. of milk with the cocoa, sugar, and vanilla in a large glass and stir. Then microwave for 20-30 seconds until everything is dissolved.
  2. Add the rest of your milk and stir until everything is dissolved.
  3. Wrap in a wet towel and put in the freezer for 10-15 minutes so it gets nice and cold again (or add a small ice cube).
  5. Pro tip: if you make this hot, it’s hot chocolate, and it’s delicious.

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