The staple of my childhood was chocolate milk. At my grade school It cost a nickel and was delivered daily to our classroom. Those were the days.
All these years later, my casein alpha s1 allergy means that chocolate milk from a cow is mostly off limits. The exception is the new to market casein alpha s2 cow milk products. But after all of these years of going without milk I prefer plant based alternatives.
It’s dead simple and quick to make oat milk at home. The process is extremely simple (link to oat milk recipe) and can be made in smaller quantities if required. Think of oat milk as another option for those who have nut allergies.
Some of our friends have kids that are allergic to cow’s milk or nuts. These recipes give us another safe alternative to serve them. It also lets me embrace my inner chocolate milk loving five year old self. My goal was to create a chocolate oak milk recipe that would rival the memory of what was delivered by the milk lady years ago. I also wanted to provide grown up alternatives.
I am going to share three different recipes for Chocolate Oat Milk. In our house everyone has a preference. Some prefer dark chocolate cocoa powder versions. Others like the chocolate syrup version. Each of the three variations try to get to a great glass of Chocolate Oat Milk.
A sugar based take on the classic Chocolate Milk using Oat Milk
Ingredients
- 12 ounces Oat Milk
- 3 tablespoons Sugar
- 2 tablespoons Cocoa Powder
- 1/4 teaspoon Vanilla Extract
- 1/8 teaspoon Ground Cinnamon
Instructions
- Combine all ingredients in a blender
- Blend on high for 30 seconds
- Serve in a tall glass
For a “Dark Chocolate” version substitute 1 teaspoon of sugar and 4 packets of Stevia for the sugar in the recipe
For a version that will remind you of your childhood substitute 3 tablespoons of chocolate syrup for the sugar in the recipe