The New Milks Recipe: Spiced Chocolate Milk

Dina Cheney is a writer and recipe developer whose cookbooks include Mug Meals, Meatless All Day, Year-Round Slow Cooker, Williams-Sonoma: New Flavors for Salads, and Tasting Club. She has contributed articles and recipes to Every Day with Rachael Ray, Parents, Fine Cooking, Clean Eating,, Weight Watchers, Coastal Living, The Huffington Post, and more. Dina is also the Dairy-Free Cooking Expert for and creator of the dairy-free resource Web site: She graduated from The Institute of Culinary Education and Columbia University. Find Dina online at and on Instagram (@TheNewMilks), Twitter (@DinaCheney) and Facebook (DinaCheney).

NewMilks_SabraKrock_SpicedChocolateMilk400This super chocolaty milk is way more flavorful than the version you remember from childhood. To appeal to young kids, omit the spices. From The New Milks.

*Makes About 1 Cup (1 Serving)

1 cup plus 2 tablespoons plain unsweetened almond milk
1 ounce semisweet chocolate, broken up
1 tablespoon unsweetened cocoa powder
1 tablespoon agave nectar
1 cinnamon stick
3 whole cloves
2 cardamom pods

The New Milks

The New Milks

by Dina Cheney

  • Get The New Milks
  • Get The New Milks
  • Get The New Milks
  • Get The New Milks
  • Get The New Milks

Add all of the ingredients to a small saucepan, whisk well, and bring to a simmer over medium-high heat. Simmer until the cocoa powder and chocolate dissolve, whisking, about 3 minutes.

Strain into a small-medium bowl, cover, and chill until cold, about 1 hour. Remove the spices, pour into a glass, and serve cold.

*Vegan-if using vegan chocolate; nut-free if using net-free milk

Photo by Sabra Krock

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