Posted in artisan vegan food, beverages, herbal, recipes, vegetarian cooking

Revisiting Chocolate Milk

Back in the day, my favorite beverage was a glass of cow milk with a teaspoon or two of Nestle Quik chocolate powder. Fast forward to the here and now: I no longer drink either.

But I do love oat milk and hazelnut Teeccino. Teeccino, for those not in the know, is a caffeine-free alternative to coffee. For yours truly, who has never ever had coffee, it is a tasty thing to add to non-dairy milk. Here’s my recipe for success:

a glass of oat milk

1 or 2 heaping tablespoons hazelnut Teeccino

mix, mix, mix, stir stir stir.

If you can refrigerate it for a few hours or if you heat for about ten minutes, it’s even more scrumptious. Be sure to keep an eye on it so it doesn’t boil over.




I am a rather obscure 14th C. poet, whose work has been translated into over thirty dialects of gibberish. I now spend my days translating from the gibberish into English and back again, as need be.

2 thoughts on “Revisiting Chocolate Milk

  1. Like your post Emsch the Mensch–my fave is either 3 heaping tablespoons of Camino Simply Dark or Camino Intensely Dark Chocolate Powder in a cup of lactose-free milk or oat milk or almond milk. Mix well and zap in the microwave for 2 minutes. Best ever when that hot chocolate crave hits! Must look for Teecino as I don’t think I’ve seen that. . . . .

    Liked by 1 person

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