Creative Chocolate Soy Milk Uses Beyond the Glass

TL;DR

Don’t let that carton of chocolate soy milk sit unused! Beyond being a tasty drink, it’s a versatile dairy-free base for a wide range of delicious desserts. You can easily transform it into rich, creamy puddings and airy chocolate mousses. It’s also perfect for creating simple frozen treats like popsicles and milkshakes or as a direct, flavorful substitute for regular milk in baked goods like pancakes and cakes.

Making Creamy Puddings and Custards

One of the simplest and most rewarding uses for chocolate soy milk is creating a luxuriously smooth, dairy-free pudding. Its inherent creaminess and rich flavor provide the perfect foundation, eliminating the need for eggs or heavy cream. The process is straightforward and relies on a simple thickener to achieve that classic pudding texture that’s both comforting and decadent.

The core technique involves combining the chocolate soy milk with a starch, typically cornstarch, which acts as the thickening agent. By gently heating the mixture on the stove, the cornstarch activates and transforms the liquid into a thick, spoonable custard. This method gives you complete control over the sweetness and intensity of the chocolate flavor, allowing you to create a dessert perfectly tailored to your taste.

Ready to try it? This simple recipe, inspired by a classic from Silk.com, will become a go-to favorite. You only need a few pantry staples to get started.

Ingredients:

• 3 cups chocolate soy milk
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 tbsp dairy-free margarine
• 1 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Whisk them together until no lumps remain.
2. Slowly pour in the chocolate soy milk while whisking constantly. This helps create a smooth base and prevents clumps from forming.
3. Place the saucepan over medium heat and bring the mixture to a boil, continuing to whisk.
4. Once boiling, reduce the heat to a simmer and cook for another 8-10 minutes, or until the pudding has noticeably thickened.
5. Remove the pan from the heat and immediately whisk in the dairy-free margarine and vanilla extract until fully incorporated.
6. Pour the finished pudding into a large serving bowl or individual ramekins. Let it cool slightly before covering and refrigerating for at least one hour to chill and set completely.

Creating Rich and Airy Chocolate Mousse

If you’re looking to create a dessert that’s a bit more elegant, chocolate soy milk is your secret weapon for a surprisingly simple yet sophisticated vegan chocolate mousse. Unlike traditional mousse that relies on eggs and cream for its light texture, this plant-based version uses the magic of a chocolate ganache to create a rich, airy, and deeply flavorful result that will impress vegans and non-vegans alike.

The method involves creating a simple ganache by heating the soy milk and pouring it over high-quality dark chocolate. As described in a recipe from It’s Not Complicated Recipes, allowing the hot milk to sit for a minute melts the chocolate, which is then stirred until smooth and glossy. The quality of your chocolate is key here; using a bar with 65-80% cocoa solids will provide the best flavor and set. Once the ganache is made, it’s combined with other ingredients and chilled to perfection.

This recipe is perfect for making ahead of time, making it an ideal choice for dinner parties or special occasions. The result is a dessert that is both decadent and surprisingly light on the palate.

Ingredients:

• 170g (6 oz) good quality vegan dark chocolate (70% cocoa), finely chopped
• 1/2 cup (120 ml) chocolate soy milk
• 1 cup (280g) thick coconut yogurt
• 2 tbsp maple syrup
• 1 tsp vanilla extract (optional)

Instructions:

1. Place the finely chopped dark chocolate into a heatproof bowl and set it aside.
2. In a small saucepan, gently heat the chocolate soy milk over medium heat until it just begins to boil.
3. Immediately pour the hot soy milk over the chopped chocolate. Let it sit undisturbed for 1-2 minutes to allow the chocolate to melt.
4. Stir the mixture gently with a spatula until it forms a smooth, thick, and glossy ganache.
5. Fold in the coconut yogurt, maple syrup, and vanilla extract (if using) until the mixture is thoroughly combined and uniform in color.
6. Spoon the mousse into four small glasses or serving dishes.
7. Refrigerate for at least one hour, or until the mousse is firm and well-chilled. Serve with fresh berries or a dollop of coconut cream.

Whipping Up Frozen Desserts and Treats

When you need a quick, cool, and satisfying treat, chocolate soy milk is an excellent base for a variety of simple frozen desserts. Its creamy consistency freezes well, and its built-in flavor means you need very few additional ingredients to create something delicious. These ideas are perfect for hot days, after-school snacks, or when you’re craving a healthy-ish dessert without much fuss.

From simple popsicles to creamy ‘nice’ cream, the possibilities are both easy and fun. Blending chocolate soy milk with frozen fruit, like bananas, not only adds natural sweetness but also creates an incredibly creamy, soft-serve-like texture. You can also get creative by adding other flavors like peanut butter, cinnamon, or a dash of salt to enhance the chocolatey goodness.

Here are three incredibly easy mini-recipes to get you started:

1. Simple Chocolate Popsicles

1. Simply pour your chocolate soy milk directly into popsicle molds.
2. For a fun twist, drop a spoonful of peanut butter or a few chocolate chips into each mold.
3. Freeze for at least 4-6 hours, or until solid.

2. Creamy Banana ‘Nice’ Cream

1. In a blender, combine 1 cup of chocolate soy milk with two frozen, sliced bananas.
2. Blend on high until the mixture is completely smooth and has the consistency of soft-serve ice cream.
3. Enjoy immediately for a soft texture, or transfer to a freezer-safe container and freeze for an hour for a firmer, scoopable treat.

3. Two-Ingredient Chocolate Milkshake

1. In a blender, combine 2 cups of chocolate soy milk with two large frozen bananas.
2. Blend until smooth and creamy.
3. Pour into a tall glass and serve right away for a refreshing, healthy shake.

Baking and Breakfast Creations

Don’t overlook chocolate soy milk when it comes to your favorite baked goods and breakfast dishes. It can be used as a convenient one-to-one substitute for regular milk in many recipes, infusing them with extra moisture and a delightful chocolate flavor from the start. The protein in soy milk also helps create a good structure in batters, making it excellent for pancakes, muffins, and cakes.

When adapting a recipe, keep in mind that chocolate soy milk is already sweetened. You may want to slightly reduce the amount of sugar called for in the original recipe to avoid an overly sweet result. This simple swap can elevate a plain vanilla cake into a marble cake, turn standard pancakes into a weekend treat, or make your morning oatmeal even more comforting.

For those who value freshness and want to avoid additives, making your own plant-based milks at home is a fantastic option. If you’re exploring this, finding the right equipment is key. An excellent resource is Soy Milk Quick, which offers a comprehensive guide to the best plant milk makers available, helping you choose a machine that fits your needs for making fresh soy, almond, or oat milk right in your kitchen.

Here are some ideas to get your creative baking juices flowing:

• Chocolate Milk Pancakes: Swap regular milk for chocolate soy milk in your favorite pancake recipe.
• Chocolate Banana Overnight Oats: Mix rolled oats, chocolate soy milk, chia seeds, and sliced bananas in a jar and refrigerate overnight.
• Moist Chocolate Bundt Cake: Use it as the liquid in a cake recipe to add depth and moisture.
• S’Mores Brownies: Substitute it for the milk in your brownie batter for an extra layer of chocolate flavor.

Recipe: Easy Chocolate Soy Milk Pancakes

1. In a large bowl, whisk together 1 ½ cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
2. In a separate bowl, mix 1 ¼ cups of chocolate soy milk, one egg (or a flax egg for a vegan version), and 3 tablespoons of melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
5. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side. Serve warm with your favorite toppings.