Pouring homemade vegan chocolate milk into glass

Homemade Vegan Chocolate Milk

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!
Course Drinks
Cuisine American
Keyword homemade vegan chocolate milk, vegan chocolate milk, dairy-free chocolate milk
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Author Brandi Doming


  • 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.


  1. 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.
  2. 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.