Chocolate milk should always be thick, creamy, and above all, chocolatey.
Most recipes I have found for chocolate almond milk are sorely lacking in all three categories. They’re usually thin, maybe a little chocolatey, but they can no way compare to chocolate cow milk. This recipe, though, it totally can!
Do you want to know what the secret is? A blend of cocoa powder, and unsweetened chocolate bar. Yep, I think you need both to provide the right chocolatey richness and creaminess. I’ve sweetened it with agave syrup, because I like it best for nut milks, but feel free to swap it for maple syrup, honey, or something else if those are more your style.
This stuff is good… I mean REALLY good… It’s super thick and rich, with a distinct almond flavor. Drink it on its own. Heat it up and top it with whipped cream (or coconut cream for vegan option!)… boom—instant hot cocoa. Yesterday, I made a smoothie with it + strawberry + blueberries and topped with coconut. It was phenomenal. So many possibilities… I’m thinking about using it in my cereal because that sounds terribly awesome.
Plus, it’s so easy to make and only has 5 ingredients (including water!). Does it get any better than this?
You should also try out my Cinnamon Vanilla Cashew Milk (it’s kind of amazing):