Homemade banana milk

Access to this page has been denied because we homemade banana milk you are using automation tools to browse the website. Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes. Victoria Heydt is a food photographer, stylist, and editor. An Institute of Culinary Education grad, she also develops and tests recipes.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Unlike powdered chocolate milk mixes that are filled with preservatives and hard-to-pronounce ingredients, you only need three simple ingredients for this chocolate milk recipe. You have total control over what goes into your milk. Every aspect of this recipe can be customized.

For instance, use your favorite type of milk, whether it’s dairy or an alternative like almond or soy milk. It’s also easy to scale it up for a big, ready-to-drink batch in the fridge. You can even warm it up for hot cocoa or add a little extra flavor. Pour the milk into a glass and slowly add cocoa powder while blending with an immersion blender, spoon, or a small whisk.

Add powdered sugar until well blended. Serve immediately or cover and place in the refrigerator until ready to drink. Make the chocolate milk by the half-gallon or even gallon: Blend the milk with the other ingredients using a regular blender instead of an immersion blender and transfer it into a leakproof plastic pitcher. Be sure to shake the pitcher before pouring a glass. For a sugar-free version, substitute stevia for the powdered sugar. Start small and blend it in, adding more if needed to suit your taste.