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
- 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.
- 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.