I’m not one for hyperbole, but this really is the best chocolate milk, ever. Smooth and frothy, creamy, just-sweet, freezing cold and without all the scary ingredients that hide in the corner store variety. I’d go so far as to say that having a blender is worth it for the sole purpose of making this drink.
Don’t skimp on the cocoa, as this is the key part, and you don’t use much. My old stand-by is Ghirardelli Unsweetened, but I also like Green & Black’s, which is easier to find in Toronto. (If you can get your hands on either, Valrhona and Scharffen Berger make the very best cocoa, so use some, and then please send me the leftovers.)
The best chocolate milk, ever
(Makes one tall glass)
I use unsweetened almond milk, as I love its creamy neutral flavour, but any milk works. If you use soy, hemp or rice milk, make sure it’s not pre-sweetened, or your finished drink will be much too sweet. For the banana-averse: you can’t taste any banana in this drink – it’s there for thickening and sweetening.
1 cup unsweetened almond milk
1 large very ripe banana
1 level Tbsp unsweetened cocoa
6 large ice cubes
In a blender, whiz the milk and cocoa until very frothy and combined, about 40 seconds. Add the banana and blend until smooth, about 60 more seconds. Add the ice and blend until there are no chunks and pour into a tall glass.