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Think delicious, dairy-free chocolate milk is a pipe dream? Think again! These amazing chocolate “milk” recipes are made from almond milk with just a few other ingredients. Plus, it’s quick and easy to make!

A few months ago, I developed a dairy sensitivity and I was devastated! At first, I couldn’t understand how this could have happened… but once I really started to think about it, it actually made sense.

My diet hasn’t exactly been great lately and I was having A LOT of dairy products. I estimate that I was having around 2 1/2 cups milk, 1 cup chocolate milk, a bowl of ice cream, and several servings of cheese each and every day.

Eventually, my body just couldn’t process all that excess dairy and I was desperate for alternatives!

Discovering the World of Dairy Alternatives… 

Swapping out “regular” milk for cashew or almond milk in my iced coffee was an easy change to make. By now, it’s been about 6-8 weeks since I’ve had cow’s milk. And honestly, I haven’t missed it.

I’ve actually come to prefer the taste of my nut milk – the few times I’ve tried cow’s milk again, it tasted sour and was very off-putting.

However, when it comes to ice cream, cheese, and my beloved chocolate milk, things haven’t been that easy…

I’ve tried coconut ice cream, coconut cream cheese, banana “nice” cream, avocado ice cream, chocolate oat milk, and pepper jack nut cheese slices. Most of them haven’t been so great (besides the avocado ice cream – which was shockingly AMAZING!! Check out Cado’s Facebook page here or their website here if you want to learn more).

Because I didn’t fall in love with the storebought version, I decided it was time to make my own dairy-free chocolate milk.

But I wanted to use almond milk as my base instead of oat milk. Seeing as I’ve been making 1-2 batches of almond milk almost every week, it just made the most sense to use what I already had.

What You Need to Make Chocolate Milk (Version #1)

(SEE THE RECIPE CARD AT THE BOTTOM OF THIS PAGE FOR FULL AMOUNTS AND INSTRUCTIONS)

This version only has 2 ingredients and is so easy to make! This recipe calls for semi-sweet chocolate chips – so if you definitely need to avoid dairy, make sure you buy dairy-free chocolate chips.

FULL DISCLOSURE: I didn’t have any dairy-free chocolate chips on hand; so I just used what I had. Next time I’m hoping to use some homemade, dairy-free chocolate chips – so keep an eye out as I’m hoping to post the chocolate chip recipe in the next month or so!

Equipment/Utensils: 

  • small saucepan
  • medium-sized glass bowl (6-8 cup capacity)
  • small whisk
  • 1-cup liquid measuring cup
  • 1/2 cup dry measuring cup

Ingredients: 

  • unsweetened almond milk
  • semi-sweet chocolate chips

How to Make Dairy-Free Chocolate Milk

First, fill your saucepan with water until it reaches about 2 inches in depth and set your glass bowl on top (see pictures below for reference). Bring to a boil over medium heat and then reduce heat to low/medium-low to keep it at a simmer but not a full boil.

Now, add the chocolate chips to the bowl and stir until completely melted. If you don’t make sure that it’s completely melted, your chocolate milk will have chunks in it. So keep stirring!

Once the chocolate is melted, gradually add half of the almond milk – whisking constantly as you do so. Continue to whisk for another minute, or until the almond milk is mixed through without any separation. Slowly, add the rest of the almond milk while still whisking the mixture. Whisk it very well for another minute or two and then remove from the heat.

Let your chocolate milk cool slowly on a clean surfacewhisking occasionally to ensure that there are no chocolate flecks remaining. Once it has cooled to room temperature, pour it into a glass bottle with a cover and store in the refrigerator.

Tips for the Best Chocolate Milk:

  • make sure the chocolate is completely melted before adding the milk
  • whisk constantly before, during, and after the milk is added to the chocolate
  • always add the milk while the chocolate is still over the burner (I’ve tried adding the melted chocolate to the milk but that causes the chocolate to form some lumps or “flecks” from the cooler temperature of the milk)
  • do not put the chocolate milk into the refrigerator until it has cooled to room temperature (again, this sudden change in temperature will cause small chunks of chocolate to form)

For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:

  • 1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
  •  2 cups of water

Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!

What You Need to Make Chocolate Milk (Version #2)

(SEE THE RECIPE CARD AT THE BOTTOM OF THIS PAGE FOR FULL AMOUNTS AND INSTRUCTIONS)

This version only has 4 ingredients and is just as easy to make as version #1! This would be the perfect version for when you don’t have chocolate chips on hand and don’t want to run to the store for just 1 item. Plus, this recipe is sweeter than the chocolate chip version!

Another added bonus is that you don’t have to worry about small chocolate chunks forming when it changes temperature – I popped this baby in the fridge immediately with no issues. Hurray for convenience!

Equipment/Utensils: 

  • small saucepan
  • medium-sized glass bowl (6-8 cup capacity)
  • small whisk
  • 1-cup liquid measuring cup
  • 1/4 cup dry measuring cup
  • 1 tablespoon dry measuring spoon

 

Ingredients: 

  • unsweetened almond milk
  • cocoa powder
  • sugar (I used organic cane sugar)
  • salt

 

How to Make Dairy-Free Chocolate Milk (Version #2)

First, fill your saucepan with water until it reaches about 2 inches in depth and set your glass bowl on top (see pictures below for reference). Bring to a boil over medium heat and then reduce heat to low/medium-low to keep it at a simmer but not a full boil.

Now, add the cocoa powder, sugar, and salt to the bowl and whisk until thoroughly combined. A few lumps are okay.

Gradually add half of the almond milk – whisking constantly as you do so. Continue to whisk for another minute, or until the almond milk is mixed through without any separation. Slowly, add the rest of the almond milk while still whisking the mixture. Whisk it very well for another minute or two and then remove from the heat.

You can let your chocolate milk cool slowly on a clean surface if you’re concerned about pouring it into your glass bottle while still hot. Once it has cooled to room temperature, pour it into a glass bottle with a cover and store in the refrigerator.

Personally, I was running short on time and just poured it into the bottle and placed it into the fridge. I DO NOT suggest doing so if your glass is cold, as a sudden change in temperature could cause the glass to break.

So even though it doesn’t need to, it is still a safer bet to let it cool a little before placing it in the fridge (although it won’t affect the milk if you do put it in right away).

Please use your best judgment and do what works for you.

Tips for the Best Chocolate Milk (Version #2):

  • make sure you whisk all the dry ingredients together before adding the almond milk
  • whisk constantly before, during, and after you add the milk to prevent dry clumps
  • if you prefer a semi-sweet flavor, then use 1/2 of the sugar that the recipe calls for
  • feel free to play with the amount of sugar that you use to reach your desired level of sweetness

For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:

  • 1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
  •  2 cups of water

Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!

But… 

Do I have to make it on the stove? Can’t I just microwave it? Technically, you probably could. However, I have not tested these recipes with the microwave and cannot promise that you’ll receive the same results.

If you want to give it a go, I would suggest going in small, 20-30 second increments and whisking A LOT in between to prevent graininess. 

Dairy-Free Chocolate Milk (Version #1)

This version only has 2 ingredients and is so easy to make! This recipe calls for semi-sweet chocolate chips - so if you definitely need to avoid dairy, make sure you buy dairy-free chocolate chips.
Prep Time5 mins
Cook Time15 mins
Soaking Time (almonds)6 hrs
Total Time6 hrs 20 mins
Course: Dessert, Drinks, Snack
Cuisine: American
Keyword: chocolate, chocolate milk, dairy-free, dairy-free chocolate milk, easy, easy chocolate milk, easy dairy-free chocolate milk, easy vegan chocolate milk, vegan, vegan chocolate milk
Servings: 1 cup
Author: Lydia

Equipment

  • small saucepan
  • medium-sized glass bowl (6-8 cup capacity)
  • small whisk
  • 1-cup liquid measuring cup
  • 1/2 cup dry measuring cup

Ingredients

  • 1 cup unsweetened almond milk*
  • 1/2 cup semi-sweet chocolate chips dairy free

Instructions

  • First, fill your saucepan with water until it reaches about 2 inches in depth and set your glass bowl on top (see pictures below for reference). Bring to a boil over medium heat and then reduce heat to low/medium-low to keep it at a simmer but not a full boil.
  • Now, add the chocolate chips to the bowl and stir until completely melted. If you don't make sure that it's completely melted, your chocolate milk will have chunks in it. So keep stirring!
  • Once the chocolate is melted, gradually add half of the almond milk - whisking constantly as you do so. Continue to whisk for another minute, or until the almond milk is mixed through without any separation.
  • Slowly, add the rest of the almond milk while still whisking the mixture. Whisk it very well for another minute or two and then remove from the heat.
  • Let your chocolate milk cool slowly on a clean surface - whisking occasionally to ensure that there are no chocolate flecks remaining. Once it has cooled to room temperature, pour it into a glass bottle with a cover and store in the refrigerator.

Notes

*For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:
  • 1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
  •  2 cups of water
Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!

Dairy-Free Chocolate Milk (Version #2)

This version only has 4 ingredients and is just as easy to make as version #1! This would be the perfect version for when you don't have chocolate chips on hand and don't want to run to the store for just 1 item. Plus, this recipe is sweeter than the chocolate chip version!
Prep Time5 mins
Cook Time15 mins
Soaking Time (optional)6 hrs
Total Time6 hrs 20 mins
Course: Dessert, Drinks, Snack
Cuisine: American
Keyword: chocolate, chocolate milk, dairy-free, dairy-free chocolate milk, easy, easy chocolate milk, easy dairy-free chocolate milk, easy vegan chocolate milk, vegan, vegan chocolate milk
Servings: 1 cup
Author: Lydia

Equipment

  • small saucepan
  • medium-sized glass bowl (6-8 cup capacity)
  • small whisk
  • 1-cup liquid measuring cup
  • 1/4 cup dry measuring cup
  • 1 tablespoon dry measuring spoon

Ingredients

  • 1 cup unsweetened almond milk*
  • 1 tablespoon cocoa powder
  • 1/4 cup sugar (I used organic cane sugar)
  • 1 pinch salt

Instructions

  • First, fill your saucepan with water until it reaches about 2 inches in depth and set your glass bowl on top (see pictures below for reference). Bring to a boil over medium heat and then reduce heat to low/medium-low to keep it at a simmer but not a full boil.
  • Now, add the cocoa powder, sugar, and salt to the bowl and whisk until thoroughly combined. A few lumps are okay.
  • Gradually add half of the almond milk - whisking constantly as you do so. Continue to whisk for another minute, or until the almond milk is mixed through without any separation.
  • Slowly, add the rest of the almond milk while still whisking the mixture. Whisk it very well for another minute or two and then remove from the heat.
  • You can let your chocolate milk cool slowly on a clean surface if you're concerned about pouring it into your glass bottle while still hot. Once it has cooled to room temperature, pour it into a glass bottle with a cover and store in the refrigerator.

Notes

*For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:
  • 1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
  •  2 cups of water
Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!

Looking for More Dairy-Free Recipes?

Over the next several weeks/months, I’ll be posting lots of new, dairy-free recipes! I’ve been working on several recipes already, and have SO MANY more that I want to try! Here are some of the recipes to look forward to:

  • Chocolate Chips/Bars
  • Eggnog 

If you have any ideas for dairy-free recipes, feel free to reach out to me and let me know! I’m very excited to continue experimenting with new and delicious dairy-free recipes!

I’m also hoping to experiment with some of my old recipes to make them dairy-free. Like these two:

Let me know what you think in the comments below! Or shoot me an email at lydia@owlaboutdiy.com.