mexican chocolate milk

on a recent visit to my friends rose and kim, i was treated with all sorts of vegan delights. one was a rich and spicy chocolate milk made from mexican chocolate that we sipped in the park on a sunny friday afternoon.

it’s a simple recipe that i now have under my belt thanks to them. though often served hot, this drink is much better chilled for a warm day like today.

mexican chocolate milk
1 block of ibarra mexican chocolate
1 1/2 tbsp maple syrup
4 1/2 c soy milk (nut or rice milk if you’d prefer)

begin with the chocolate, maple syrup and a few tablespoons of soy milk over low heat in a medium sauce pan.

as the block slowly melts away add more of the soy milk while stirring, until all of the milk is in the pan.

the mixture should never boil, but most of the chocolate bits at the bottom should dissolve after a few minutes of stirring.

pour into a pitcher and chill until cold. stir further before serving. the bits of chocolate at the bottom my never fully dissolve, but are just part of the flavor experience.

yields 1 liter