Cherry Chocolate Milk (p.36)

Hey! If you don’t have cherry flavoring, you could probably substitute almond flavoring.  They smell similar, just be extra-sure you don’t skip the step where you color the milk!

If at all possible, this beautiful pink beverage should be served in a clear glass.

Makes one pint
Takes 30 minutes

  • 1 red beet (for beet water)
  • 2 cups of plant milk
  • 5 teaspoons cocoa powder
  • 5 teaspoons cherry jam or other sweetener
  • 1/2 teaspoon cherry flavoring

Cube the beet for another recipe, such as “Hummus of the Gods” (page 88). Boil the beet for the boiled beet water. When the beet is cooked, reserve 2 tablespoons of the beet water for immediate use, and pour the rest off into an ice cube tray for coloring future cherry chocolate milk or turning pretty much everything you cook red for a while.

Simmer the milk on low heat in a small pot, stirring, until you start to see steam rising from the surface. Remove the milk from the heat and add the cocoa powder, jam, beet water, and cherry flavoring. Whisk until everything except the cherry from the jam is well-dissolved. To enjoy the delights of delayed gratification, put your cherry chocolate milk in the fridge, wait, and drink it cold.

Fast & simple cherry chocolate milk: The full recipe above gives a more nuanced blend of flavors, but here’s the 5-minute version. In a pint glass, combine 2 tablespoons of chocolate syrup, 1 cup plant milk, and 1/2 teaspoon cherry flavoring. Drop in a few shreds of fresh red beet if you have a beet handy and stir everything well with a dessert spoon. Stir in the remaining cup of plant milk and serve.

Fresh cherry chocolate milk: What?! Cherries are in season! Forget about that beet! Bust out the red cherries! Blend together a glass of plant milk, a handful of pitted red cherries, and 4 teaspoons of cocoa powder. Serve in a glass with a dessert spoon.


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