Last weekend, the power went out in my city for the majority of the day. My husband was out of town and with a weak cell phone signal, I was forced to face the realities of an “emergency” on my own. I counted myself lucky when that morning I had already eaten a hot breakfast, curled my hair and had a mobile battery charger on hand. My main worries included my freshly opened almond milk, ice cream melting in the freezer and some cauliflower pizza leftovers in the back of the fridge. People are effected by power outages all the time, for much longer times, in much worse conditions. If the power continued to stay out, how ready was I?
If this kind of talk seriously stresses you out, I know how you feel. Emergencies are real. So, let’s think about these things in the best way possible. That Sunday I began making a personal inventory of what things I had to stay warm, hydrated and fed during a continued power outage or actual emergency. When the lights go out or the earth shakes or my chocolate stash is depleted, I realized I had a bit more planning to do. The key is starting now. My situation brightened when I realized things I was prepared with. Mainly, almond milk, coconut sugar and cocoa powder. I de-stressed about matches, first aid and water with something sweet and chilled (while I still could). I also breathed a sigh of relief when I saw my emergency chocolate stash was well stocked.
Homemade chocolate milk is thick and sweet and inviting. I’m not be the biggest milk drinker, so I rarely ever drink chocolate milk. However, I’ve made this recipe about 3 times in the last week since regaining my power. This chocolate milk is liquid gold for a chocolate craving! Pour a large glass! It’s vegan and sugar-free so there’s nothing to worry about.
Most chocolate milks (even the delicious store-bought almond chocolate milks) usually have added sugars in them. I used unsweetened almond milk, a bit of coconut milk and added my own sweetener. This allowed me to create a chocolate-y drink that was as sweet as I wanted it to be without a spec of sugar! Using stevia, I also created a treat that is even candida diet friendly and gluten-free! The two milks create something a little more indulgent with a slightly creamier flavor. This recipe is simple to make so no matter the situation, you can muster up the recipe in a pinch.
PS: Emergency Preparedness Tip: Almond milk and coconut milk store for several months unopened in a cool place. Cocoa lasts almost forever. Don’t forget to stock up on the sweet stuff so you can treat yourself when you need it most!
PPS: Chocolate is covered, but wait! We can’t survive on chocolate alone?! If you’re looking for ways to get better prepared in all areas, this site is an awesome resource for deals and tips regarding emergency preparedness! XOXO
Sugar-Free Chocolate Milk
2 teaspoons Cocoa Powder
1 teaspoon Stevia Vanilla Extract*
1 1/2 cups Almond Milk
1/2 cup Coconut Milk
- Combine 2 tablespoons coconut milk with the cocoa powder and stevia. Whisk vigorously until well combined. This is your chocolate “syrup”. Add the rest of the milk and mix to combine. Enjoy!