Description
Unlock the secret to rich, velvety vegan chocolate milk that rivals any dairy version. This easy recipe delivers deep cocoa flavor and a perfectly smooth texture, ready to enjoy in minutes.
Ingredients
- 2 cups (480ml) unsweetened plant-based milk (oat or soy recommended)
- 2–3 tablespoons unsweetened cocoa powder (natural or Dutch-processed, or a mix)
- 2–4 tablespoons maple syrup (or agave, adjust to taste)
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
Instructions
- 1. Combine Dry Ingredients: In a medium saucepan, whisk together the cocoa powder, maple syrup (if using a dry sweetener like sugar, otherwise add liquid later), and salt until thoroughly combined and lump-free.
- 2. Create a Paste: Pour in about 1/4 cup of the plant-based milk and whisk vigorously until a smooth, thick paste forms.
- 3. Add Remaining Milk: Gradually add the remaining plant-based milk, whisking continuously until fully incorporated and smooth.
- 4. Gently Heat: Place the saucepan over medium-low heat. Stir gently but continuously until the mixture is warm, just as steam begins to rise and small bubbles form around the edges. Do not boil.
- 5. Finish and Serve: Remove from heat and stir in the vanilla extract. Serve warm immediately, or transfer to an airtight container and refrigerate for at least 2 hours (or overnight) for best cold flavor. Whisk or shake before serving chilled.
- Prep Time: 5 minutes
- Cook Time: 5 minutes