Homemade Vegan Chocolate Milk that tastes every bit as rich and delicious as the indulgent dairy version! Made with just 6 ingredients, this dairy-free milk is easy and downright delicious!
Oh man, I shared a pic of this chocolate milk a couple of weeks back on my Instagram stories and no other share I’ve done on there has ever sparked as much excitement and messages as this chocolate milk did. It was a spur of the moment creation because I was hit with an intense chocolate milk craving and oh boy did it ever satisfy. But your pleading and begging is what convinced me I better get it posted.
This homemade Vegan Chocolate Milk tastes every bit as rich and delicious as the indulgent dairy version! It truly does. If you’ve ever had the good kind of dairy chocolate milk, then you know how thick, creamy, rich and amazingly delicious it is. This recipe is similar to my Best Vegan Hot Chocolate but with some significant tweaks.
I’m not talking about a thin healthy milk here guys. So, if that’s what you are looking for, skip the recipe. I have MISSED that amazing dairy chocolate milk for years and in order to have something that truly hit the mark, I knew I needed to make it rich. I didn’t want bitter or super thin milk that was a pale comparison.
NO. This stuff is legit and when my daughter inhales the cup like it was the best thing she’d ever tasted, I knew it was good. It’s also nut-free! Obviously, this is not something we would drink everyday, it is a treat, but a dang good one at that.
You will need the following (+salt):
- Lite coconut milk
- Rice milk or almond milk
- Maple syrup
- Unsweetened cocoa powder
- Vanilla extract
- Semi-sweet dairy-free chocolate chips
Why 2 different milks? I tested it with all coconut milk and it just simply became too thick in the fridge. It was yum, duh, but not really a milk…more like a mudding…a milk and pudding, haha. The coconut milk gives that creamy richness (with NO coconut taste because it’s the “lite” and also helps thicken it some, while the rice milk keeps it from getting too thick (it’s thin!) and is also a neutral flavor.
Cocoa powder in a good amount because we want it to taste like true chocolate milk, right? No wimpy bland stuff here folks. And enough sweetener to counteract the cocoa so it’s not bitter.
Chocolate chips are used because while the milk is chilling, this is where the magic happens. It thickens up the milk perfectly, whereas straight out of the blender, it’s kind of thin. Delish, but not that dairy-creamy-rich texture. Chilling changes it all. Also, chocolate chips contain cocoa butter, so it adds to the overall decadence and flavor that you just don’t get from cocoa powder alone.
HOW TO MAKE HOMEMADE VEGAN CHOCOLATE MILK
Add the coconut milk and rice milk to a blender, along with maple syrup, cocoa powder, chocolate chips, vanilla and salt. Blend on high for several minutes until 100% smooth. If you have a Vitamix, this will work perfectly. If your blender is so-so, then I would suggest melting the chocolate chips first. See directions below.
Pour the chocolate milk into a container and chill for several hours or overnight is preferred. Then it will be creamy, thickened perfectly and so chilled and delicious! Nothing quite like a super cold glass of chocolate milk.
Served with extra chocolate, because, why not.
Now, go to your kitchens and make this now so you can enjoy a glass for the weekend! Don’t forget to come back and let me know what you think of it. If you want to experience the magical chocolate milk, then please make the recipe exactly as written, it is worth it!
Homemade Vegan Chocolate Milk
Ingredients
- One 13.6oz can "lite" coconut milk (or 1 3/4 cups (420g) I use Thai Kitchen brand, the best)
- 1 3/4 cups (420g) unsweetened rice milk (or almond milk if you don't mind the nuttier taste in this) I use Rice Dream "original classic"
- 6 tablespoons (120g) pure maple syrup
- 6 tablespoons (36g) unsweetened cocoa powder
- 4 tablespoons (60g) dairy-free semi-sweet mini chocolate chips (I used Enjoy Life)
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon fine sea salt
- I use this scale.
Instructions
- If you have a Vitamix, add the coconut milk and rice milk to the blender, along with maple syrup, cocoa powder, chocolate chips, vanilla and salt. Blend on high for several minutes until 100% smooth. If you have a Vitamix, this will work perfectly. If your blender is so-so, then I would suggest melting the chocolate chips first. Simply add the chocolate chips to a bowl with 1/2 cup of the milk and heat in the microwave or over a double boiler just until the chocolate is almost melted. Stir until smooth and then blend with the rest of the ingredients.
- Pour the chocolate milk into a container and chill for several hours or overnight is preferred. Then it will be creamy, thickened perfectly and so chilled and delicious! Nothing quite like a super cold glass of chocolate milk. It makes a good amount too! It's very rich, so I find a small amount so satisfying.
Chocolate pudding sounds good too!!
I grew up with Quik and dairy milk. I would put Quik on my ice cream too! But now a few decades later, since I realized the importance of a plant based diet it’s been really hard for me since I don’t like coconut! So many vegan recipes use coconut. Do you think this tastes coconut-y? Is the coconut milk important for the consistency?
Thanks
Tricia B
Hi Tricia! I actually talk about why I use the milks listed above in the post to explain why 🙂 and I use “lite” coconut specifically because it leaves NO coconut taste whatsoever. It is creamier than any other milk out there which is why I use it so it mimics dairy but using the lite helps it to not taste like coconut, I promise. The Thai Kitchen brand is the best. Another reason why I used a combo with the rice milk too. The end result is so rich and chocolatey, that it is truly all you taste, amazing, rich chocolate milk, I promise! Try it and let me know what you think 🙂 It gets super creamy after chilling so definitely judge it at that stage, although it sure does taste amazing straight out of the blender too, haha 🙂
This is amazing!!! Tastes like a non-dairy chocolate frosty!!!
Yay, that is awesome to hear Rebecca, thank you for the review!
Oh my oh my oh my! Truthfully I *almost* went for the carton almond + cashew chocolate milk at TJs the other day because I was craving it so bad, but I am glad I held out because this looks SO much better (and also the first two ingredients aren’t water and sugar, thankfully😆) It’s so funny how something simple like this sparks all the GIMME vibes, ha. Simple and nostalgic is a hard combo to beat. You know the part where you were talking about the coconut milk only version and why you didn’t go that direction? So I definitely will be trying that “too thick” (ha!) version too because Chocolate Mudding sounds like exactly what my life needs. When I was little I’d actually use double the amount of nesquick powder and to make it extra thick and eat it with a spoon and cool whip on top lol. But I gotta try the sippable version too, with the melted chocolate in there I bet the post-chilling texture is still SO dreamy😋 Leave it to you to take something so simple and kid-friendly and make it as classy as can be🙌
I have found with the store stuff, it tastes off or too nutty or something and of course, they add all the icky additives and yes, you are correct my dear, this homemade stuff is sooo much better! I’m not kidding, after it chills overnight, it gets super creamy and thickens beautifully so you really wouldn’t need all coconut milk, hahaha! By the 2nd day of chilling it gets EVEN thicker! I even froze some for about an hour so it got super cold and icy, omg, heaven! Haha, oh yes I remember those nesquick days too…and carnation instant breakfast stuff that is made with crapola but was still so tasty, ha! Thank you girl!
I am headed right to the market now to get these ingredients. I miss nothing more than a “chug” of whole chocolate milk since starting this woe. Nothing has satisfied that craving yet. Can’t wait to try this!!!
Thank you.
Yay, hope you love it Tara! I feel the same as you, I loved chocolate milk so much and this definitely met that craving!
Nothing like a nice cold glass of chocolate milk!! I much prefer to to hot chocolate. I kind of want to put my mouth right in that pour shot….I have had on my list to replicate this frozen hot chocolate I had in New York many years ago, it’s like the perfect thick slushy but chocolate milk and it’s SO good!
Thank you friend! Oh I love them both, can’t pick a favorite, haha, but obviously that changes with the weather 🙂 Haha, that sounds delicious, that is how this stuff gets after chilling, it’s so thick and creamy and is pure heaven!
I made it earlier today, and it turned out deliciously! I’ll probably be even better overnight. I tried it right out if the blender, and could definitely taste the coconut milk. I like coconut, so it didn’t bother me. But chilled? The chocolate flavor definitely takes over. So good! Thank you for this easy and delicious recipe!
Thank you so much Leah, so very happy you loved it! Thank you for taking the time to leave the review! Yes, exactly, after it’s chilled is when it reaches perfection!
I made this today and it is DELICIOUS! It’s super creamy, chocolatey, and the most perfect thing my taste buds have ever tasted! 10 out of 10!!!
Thank you so so much Shaina for taking the time to leave the review! I was so happy when I read it on IG! I really appreciate it!
The chocolate milk is delicious. Creamy and so chocolatey.
So happy to hear that Valerie, thank you so much for making it!
Such a creamy and delicious chocolate milk! There’s nothing better than that. Lovely recipe Brandi 🙂
Thank you so much Bianca~
Well I can definitely see what all the excitement is about! No wonder people went crazy! I’m sitting here drooling over what’s easily the dreamiest looking glass of chocolate milk…gimme a large chilled glass of this please!! There’s so much to love about this recipe. First, the use of coconut milk with another dairy-free milk – hello, creamy perfection! Then you’ve got cacao powder AND chocolate chips…YES to double chocolate! With chocolate squares as a pairing. I love the way you think! This milk looks so rich and creamy and I need to make this now! Ha! Can’t wait!! XO
Thank you so much my sweet friend! Haha, yes, I did go a bit overboard with the extra chocolate, but I just couldn’t help myself, hahaha! Chocolate + chocolate is always a good choice 🙂 xoxo
it’s just delicious, it’s very yummy, it’s very healthy, I appropriate your blog & Article
How could you do this to me??? I’m making this on a weekly basis now; IT’S SO FREAKING GOOD!
Hahaha, oh no! Or….oh yes! Lol! So glad you love it Patricia!
Absolutely delicious! After letting it sit overnight, you did not lie…it really thickened up. It was a little too thick for me so I thinned it out. It definitely hit the spot! Thank you so much for the recipe!
Yay! So glad you loved it Shauna! Yes, Haha, some have been enjoying it thickened almost as a pudding, but totally thin it out if you prefer 🙂
Brandi, this looks absolutely yum!
Thank you for sharing your amazing creations.
😀
Easily the best chocolate milk I’ve ever tasted — dairy or nondairy. Thank you so much for this easy and simple recipe!
Wow, that is the best feedback Robin, thank you so much!! So glad you love it!
This looks fantastic! If I don’t want to use chocolate, how much cocoa powder should I use? Also, I’d rather use dates than a sweetener. Any idea how many I should use?
Thank you!
Hi! This recipe is based on using melted chocolate. It’s what makes this so rich and creamy, cocoa powder alone won’t work the same here. I never use dates so I don’t know how many you’d need. Since you don’t want to use chocolate I would try to find another recipe online that doesn’t use it, so you’ll know it’s already been tested and created that way!
I made this using Original soymilk and it worked out great!! My husband and I LOVE it! Can’t wait to use this in banana smoothies with some PB. Thanks for the perfect recipe!
I’ve been searching for a good non dairy chocolate milk and this looks like it! I’ve tried others with all coconut milk, but didn’t like them so I think this will be a winner!! I’m so excited to make this. Thanks for creating this recipe😁😁
Hey
Thanks for sharing lovely recipe . Would like to know best free from top 8 allergen chocolate chips for my son who is allergic to all top 8 allergens plz .
Many Thanks
Heena
I’m really not sure, but I think Enjoy Life is, but I would double check that brand to find out specifics. They are sold in most grocery stores these days and online.
This recipe is AMAZING. I used full fat coconut milk (didn’t have any lite laying around), and it’s not coconutty for me at all. I also subbed Oatly Oat Milk instead of rice milk (again, it’s what I have on hand). With high quality chocolate chips (E. Guittard) and cocao powder… wow, just WOW. It doesn’t last long, and I’m obsessed with this recipe- it’s been a lifesaver while pregnant. 🙂 THANK YOU. P.S. I’m not even vegan (just GF/DF) and I think this is better than any dairy-based chocolate milk!
I’m so happy you loved this so much Kelley!!
Tried this today. So yummy! I used soymilk instead of the coconut and rice. Excellent recipe. Thanks for sharing!
Yay, lovely to hear that Brenna!
Very delicious! I recently tried a chocolate “mylk” at a vegan donut shop and wanted to recreate it! This was the closest to the ingredients list and it is spot on! So good. The first time I made it I used regular coconut milk since I didn’t have lite but it was still just as good! If anything creamier, this time I tried it w lite and so good! Closer to what I remembered! I also did half coconut sugar and half maple syrup and that was more to my sweetness level. Also added a teaspoon of cinnamon Thai time and it’s just perfection. This recipe really allows you to play w some of the ingredients to make it your own! This will definitely be in my weekly rotation.