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!
medium-sized glass bowl (6-8 cup capacity)
1-cup liquid measuring cup
1/4 cup dry measuring cup
1 tablespoon dry measuring spoon
- 1 cup unsweetened almond milk*
- 1 tablespoon cocoa powder
- 1/4 cup sugar (I used organic cane sugar)
- 1 pinch salt
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.
*For creamier, thicker chocolate milk (either version), simply replace the almond milk with homemade, creamy almond milk:
Blend together until almonds are broken down into very small pieces. Strain through a nut milk bag or cheesecloth for thick, creamy almond milk!
- 1 cup almonds, soaked in the fridge overnight or in hot water for 15 minutes
- 2 cups of water