Got chocolate milk?
Categories: Chocolate drink recipe
Right now, as I post this, my daughter is making her big pot of hot chocolate that she sips away at school from a thermos. No big deal, lots of kids drink hot chocolate. But, we detest powders full of junk in this house, and many ready-made products out there just don’t taste rich or “real” enough for us. It’s so simple to make a great chocolate milk from scratch. If you have great chocolate in the pantry, some good cocoa and a few spices, whip up your own in no time, then get even more creative by adding almond butter, Medjool dates, a touch of sea salt and make your own salted caramel elixir!
There you have it! Recipe below, but really all we do in our kitchen is think outside the package. You can have so much fun with pure mint oil, or a dash of fresh orange juice, and let us not forget about lovely things like ancho chilli and cinnamon powder together with a chopped 70% bar of great chocolate. Ever had your hot chocolate with a little Baileys, Amaretto or Frangelico in the Fall? Hmm, think about it. Happy hour is on the way! Bottoms up.
CHOCOLATE MILK
I like to keep it real and simple with my chocolate milk and a food processor helps with that job. I simply blend up a batch of Callebaut chocolate chips – I like 54% semisweet – and then I keep the grains on hand in an airtight container until I need a batch. Just add your favorite tipple of choice and to give a bit of an edge, a drop of pure mint oil is wonderful too. For adult tastes, try the cold chocolate milk with coffee ice cubes or a shot of espresso added.
Serves 4
1 cup ground chocolate chips (see below)
3 tbsp cacao or cocoa powder
1 tbsp coconut sugar
2 cups coconut, almond or whole milk
Combine the ground chocolate chips, cacao or cocoa powder and coconut sugar in a large mixing bowl or heat-proof jug.
Place the milk in the medium saucepan and scald, or almost bring to a boil, over a medium heat.
Pour the hot milk over the chocolate mix and whisk well until smooth.
Serve immediately or simply refrigerate what is unused and serve over ice cubes, or coffee ice cubes, for a refreshing drink.
Ground chocolate:
3 cups chocolate chips, 54-70%
In a food processor with the S blade attached, blitz the chocolate chips until they resemble rice kernels.
Transfer the ground chocolate to an airtight container, glass jar or an empty coffee bag to infuse with the scent of your favorite bean.
Store in a cool dark place and never in the fridge.
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