Chocolate milk, it’s not just for kids. My milk mustache is definitely not white even though my hair is mostly white at this age. An alternative milk is definitely appreciated for those with lactose-intolerance and/or gluten-intolerance complicated by cross-reactive dairy issues.
After experimenting off and on during the winter months I settled on making this blend a quart at a time. A glassful tastes yummy shaken and served right out of the fridge during the summer heat. It is also wonderful served hot in a mug instead of coffee or tea on a cold morning.
You don’t need a fancy bottle. I save and re-purpose glass bottles from the store that previously contained juices or gluten-free pasta sauces (yes, I know, I should make my own sauce but sometimes the jar makes a good meal possible when time is short).
These ingredients were all sourced at my local HEB grocery store. I keep Hershey’s original cocoa on hand, various non-nutritive sweeteners as they appear on the market, a good quality of vanilla, the HEB store brand of almond milk, and various brands of coconut milk as long as they do not contain preservatives.
Sweeteners differ considerably in perceived level of sweetness and it varies greatly by individual even within a family. I have a feeling that the quantity of nectresse™ that I used here will be too much for many. Start with the lower amount (or even less if you are a super-taster). You can always add more to reach the right level for your taste preference.
Chocolate Almond Coconut Milk – gfedge
1/4 cup warm water
2 tablespoons unsweetened cocoa powder
1/2-1 tablespoon nectresse™* (or your prefered sweetener)
1/4 teaspoon vanilla
3/4 cup coconut milk, full-fat
3 cups almond milk
You will need a clean one quart glass bottle or mason jar with a screw-on cap that seals well. It will be used for shaking the ingredients together, initially to mix and then again just before serving.
Add the warm water and the cocoa powder to the jar. Shake and swirl to completely dissolve the cocoa powder before adding the other ingredients. Screw on the cap and shake to be sure the cocoa is completely dissolved. This should prevent it from clumping.
Add your sweetener of choice, the vanilla, and both of milks. Screw on the cap and shake well. Place in the refrigerator to chill. Shake again just before serving.
The full-fat coconut milk adds a healthy fat, tastes really good, and it helps to keep the ingredients evenly mixed!
Makes 1 quart.
Note*: nectresse™ is made by the company that brought us SPLENDA® brand sucralose, hardly a good recommendation but I was curious. The closest I can come to a calorie count for nectresse™ in measuring for baked goods is the evasive 1/4 teaspoon = zero calories and it is a ‘free food’ for diabetics at four ‘servings’. The most positive thing I can say about this product is that the label does not list any ingredients that I would not use if the ingredients were labeled ‘organic’ or ‘nonGMO’, which they are not.
This post is linked to:
Wellness Weekend April 25-29, 2013
Ricki Heller’s Blog – Diet, Dessert, and Dogs