Chocolate milk is one of those comfort drinks that carries us straight back to childhood — and honestly, adulthood too. Maybe it’s more about chocolate than milk, but either way, it always feels like a treat.
Growing up I wasn’t a fan of plain milk — the smell and warm texture even made me queasy. Yet chocolate milk was the perfect disguise. My mom somehow slipped ingredients we otherwise avoided into meals and drinks, and chocolate milk was always the winner. I could drink it all day long.
After experimenting with Vanilla Bean Iced Coffee and coffee ice cubes, I began freezing other flavored liquids into cubes. The idea isn’t new, but if you haven’t tried it, it’s a fun way to elevate drinks for summer parties or casual gatherings. Guests always react with surprise and delight, and the creamy melting cubes add both flavor and showmanship to any glass.
Making nut milk at home sounds intimidating, but it’s straightforward. All you need is nuts, water, and a cloth to strain the blended mixture — cheesecloth, a thin kitchen towel, or a nut milk bag all work well. Soaking nuts overnight softens them and improves texture. Homemade nut milk lets you control ingredients and avoid additives found in many store-bought versions. If you haven’t tried making your own nut milk yet, it’s definitely worth it.
This chocolate hazelnut milk is rich, creamy, and naturally sweetened with dates (agave or maple syrup is optional). It skips refined sugar and any unnecessary additives, delivering clean, comforting flavor. It’s perfect for breakfast, afternoon snacks, or whenever you crave something indulgent yet wholesome.
Serve it over creamy coconut-cream-and-coffee ice cubes for a delightful contrast: as the cubes melt they gradually blend coffee notes into the chocolate-hazelnut base for a layered drinking experience.
You can store homemade hazelnut milk in a sealed glass jar or bottle in the fridge for up to five days — just shake well before using. The recipe below does not include the overnight soaking time for the hazelnuts.
📖 Recipe
Chocolate Hazelnut Milk
Ingredients
Hazelnut Milk:
- 2 cups hazelnuts (soaked in water overnight)
- 4 ½ cups water
- 5-6 dates
- ¼ cup cocoa powder
- 1 ½ teaspoon vanilla bean paste
- pinch of salt
Ice cubes:
- ¾ cup coconut cream
- 1 teaspoon vanilla essence
- ¾ cup freshly brewed and cooled coffee
- 2 tablespoon maple syrup (optional)
Instructions
Ice Cubes (prepare in advance as they will take at least 2-3 hours to freeze)
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Combine coffee, coconut cream, vanilla essence and maple syrup (if using) in a blender and blend until smooth.
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Pour the mixture into ice cube molds and freeze for at least 2–3 hours or overnight.
Chocolate Hazelnut Milk:
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Drain and rinse soaked hazelnuts under cold water.
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In a high-powered blender, combine hazelnuts, water and dates. Blend until smooth.
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Strain the mixture through cheesecloth, a nut milk bag, or a thin kitchen towel into a bowl or jug, gently squeezing to extract the milk.
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Return the strained milk to the blender with cocoa powder, vanilla bean paste and a pinch of salt. Blend until smooth and well combined.
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Serve poured over the coconut-cream-and-coffee ice cubes.
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Enjoy!
Please note: recipes are developed and tested using metric measurements. For best results use a digital scale. Conversions to US customary units are provided but have not been tested.
Nutrition
