breakfast,  desserts,  gluten free,  lactose free,  plant milk,  prepare now, eat later,  vegan

Quick vegan chocolate milk (aka the magic of transforming sweet potato into a drink)

Any fans of chocolate milk here? I’m surely addicted to it – especially the Oatly one! Despite its deliciousness, store-bought chocolate milk is not even remotely healthy enough to make drinking it a sustainable habit. And there is also the issue of packaging: to my knowledge, all chocolate milk brands sell their products in tetra paks, which are hard to recycle. So here I present you a relatively guilt-free and easy way of making your own chocolate milk: creamy, sweet (but low in sugar) and containing fiber.

You may be sceptical about the sweet potatoes, but trust me: you will forget they are there. For me, this particular vegetable is very “meh”: too sweet for savoury dishes and too earthy for sweet ones, yet here it works perfectly, providing the sweetness and blending nicely with the taste of cocoa. The best part? It’s absolutely hassle free: you don’t have to make your own plant milk, use high-speed blender or nut bag. Just cook the potatoes and blend all of the ingredients together.

You may find that the potatoes make the chocolate milk sweet enough, but I like to add a small amount of sweetener (about 1 tablespoon). The sweetener choice is up to you: you can add regular sugar, maple syrup or honey (then the recipe is not vegan anymore). As for spices, I tend to add cinnamon, nutmeg and cloves to everything, but you can also keep it simple with a teaspoon of vanilla extract.

Enjoy with a cookie, pour it in your oatmeal or use as a base for sweet smoothie (e.g. with ripe banana and generous tablespoon of peanut butter).

Sweet potato chocolate milk

400g sweet potatoes
5 glasses water (5x300ml)
4 tablespoons unsweetened cocoa
1 tbsp sweetener (sugar, maple syrup or honey)
Spices: 1 tsp cinnamon, 0.5 tsp ground nutmeg, a pinch of ground cloves; or 1 tsp vanilla extract.

Peel the sweet potatoes and dice into cubes (approximately 2cm). Place in a pot with water and cook for about 20 minutes, until the potatoes become soft (you can check by sticking a fork into them – if it goes in easily, they’re ready). Don’t drain! Blend the potatoes with remaining ingredients, including the water they were cooking in. Taste and adjust the spices and sweetness if needed. Wait for the milk to cool and store in a fridge for up to 3 days.

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