This cold drinking chocolate is chilly, light, and frothy. It straddles a middle ground, texture-wise, between chocolate milk and chocolate shake, but the flavor is more delicate and refreshing than both. I’ve tucked an avocado in there, which disappears in flavor but does nice work of thickening things up and adding some healthy fat. The brown rice milk and raw honey add just a hint of sweetness, and I imagine it would make as great of a light breakfast as it would summery dessert. —AT BURNING DEGREES
2 1/4 cups
brown rice milk (unsweetened)
creamy raw honey
natural cocoa powder
ice cubes & mint sprig (to serve)
In This Recipe
Add all of the ingredients to a blender a puree on high until it’s frothy and completely smooth.
Pour into glasses with plenty of ice cubes. Garnish with mint sprigs if you’re feeling fancy.
My tiny hometown newspaper once printed a column by my six-year-old self offering a peanut butter cookie recipe in which you put the oven "at burning degrees." Things have gotten better since then. (I think.)