Quick Recipe Version (TL;DR)
Quick Ingredients
- 1½ cups unsweetened almond milk, chilled
- 1½ cups frozen dark sweet cherries
- 3 tbsp unsweetened cocoa powder
- 3–4 tbsp maple syrup or honey, to taste
- ½ tsp pure vanilla extract
- ¼ tsp almond extract
- Pinch fine sea salt
- 4–6 ice cubes (for a thicker, frostier drink)
- Optional garnish: coconut or dairy whipped cream, dark chocolate shavings, extra cherries, sliced almonds
Do This
- 1. Add almond milk, cocoa powder, maple syrup, vanilla, almond extract, and salt to a blender.
- 2. Add frozen cherries and ice on top of the liquid base.
- 3. Blend on high for 30–60 seconds until completely smooth and creamy.
- 4. Taste and adjust sweetness or cocoa, blending again if needed.
- 5. Pour into two chilled glasses.
- 6. Top with whipped cream, chocolate shavings, cherries, and almonds if desired; serve immediately.
Why You’ll Love This Recipe
- Black forest cake flavors in a glass: deep chocolate, sweet cherries, and a hint of almond.
- Dairy-free and egg-free, but still rich, creamy, and dessert-like.
- Quick to make in one blender with everyday pantry ingredients.
- Flexible: enjoy it chilled like a milkshake or gently warmed like a cozy hot cocoa.
Grocery List
- Produce: Frozen dark sweet cherries (or fresh pitted cherries)
- Dairy & Refrigerated: Unsweetened almond milk, optional whipped cream (dairy or coconut-based)
- Pantry: Unsweetened cocoa powder, maple syrup or honey, vanilla extract, almond extract, fine sea salt, optional instant espresso powder, dark chocolate bar (for shaving), sliced or slivered almonds
Full Ingredients
For the Chocolate–Cherry Almond Milk Drink
- 1½ cups (360 ml) unsweetened almond milk, well chilled
- 1½ cups (about 225 g) frozen dark sweet cherries
- 3 tbsp (18 g) unsweetened cocoa powder (natural or Dutch-processed)
- 3–4 tbsp (45–60 ml) maple syrup or honey, to taste
- ½ tsp pure vanilla extract
- ¼ tsp almond extract
- Pinch (about 1⁄16 tsp) fine sea salt
- Optional but delicious: ¼ tsp instant espresso powder for deeper chocolate flavor
- 4–6 standard ice cubes (about ½ to ¾ cup) for a thicker, frostier drink
For Garnish (Optional but Recommended)
- Whipped cream or coconut whipped topping
- Dark chocolate shavings or finely chopped dark chocolate
- Extra cherries (fresh or thawed frozen)
- Sliced or slivered almonds, lightly toasted if you have time
Step-by-Step Instructions
Step 1: Set Up Your Blender and Gather Ingredients
Clear a bit of counter space and set up your blender. This recipe works best in a standard or high-speed blender, but a personal blender works too as long as it can handle frozen fruit. Measure out all the ingredients: almond milk, frozen cherries, cocoa powder, sweetener, vanilla, almond extract, salt, and optional espresso powder. Having everything pre-measured will make the blending process quick and smooth, and helps ensure the cocoa does not clump.
Step 2: Build the Flavor Base in the Blender
Pour the almond milk into the blender jar first. Adding liquids first helps the blades catch and blend everything evenly. Sprinkle in the cocoa powder, maple syrup or honey, vanilla extract, almond extract, fine sea salt, and optional espresso powder. This “flavor base” lets the cocoa hydrate and dissolve more easily once you start blending, preventing dry patches of cocoa and giving the drink a smoother, richer chocolate flavor.
Step 3: Add the Cherries and Ice
Add the frozen cherries on top of the liquid mixture. If any cherries are clumped together, break them apart with your hands so they distribute more evenly. Add the ice cubes if you want a thicker, more milkshake-like texture. The ice will chill and aerate the drink, while the frozen cherries provide natural body and creaminess without any dairy. Do not overfill the blender past the manufacturer’s maximum fill line.
Step 4: Blend Until Silky Smooth
Secure the lid tightly. Start on a low speed to get everything moving, then gradually increase to high. Blend for 30–60 seconds, or until the mixture looks completely smooth and creamy, with no visible chunks of cherry or streaks of cocoa. If your blender struggles, stop and scrape down the sides with a spatula, then blend again. The final texture should be like a drinkable, slightly thick chocolate shake that still pours easily.
Step 5: Taste and Fine-Tune
Turn off the blender and taste a spoonful. If you want a darker chocolate flavor, add 1 more teaspoon of cocoa; if you like it sweeter, add another teaspoon or two of maple syrup or honey. For a thinner drink, splash in an extra 2–4 tablespoons of almond milk; for a thicker drink, add a few more frozen cherries or an extra ice cube. Blend again for 10–15 seconds after each adjustment until the drink is exactly how you like it.
Step 6: Pour, Garnish, and Serve
Pour the chocolate–cherry almond milk into two glasses. For a black forest-inspired presentation, top each glass with a generous swirl of whipped cream or coconut whipped topping. Sprinkle with dark chocolate shavings and a few sliced almonds, then tuck a cherry or two on top. Serve immediately while the drink is cold, thick, and frosty. If you prefer a warm version, gently heat the finished drink on the stovetop over low heat, stirring often, until just steaming (do not boil), then pour into mugs and top with the same garnishes.
Pro Tips
- Use very cold ingredients. Chilled almond milk and fully frozen cherries create a naturally creamy, milkshake-like drink without adding ice cream.
- Bloom the cocoa. Adding cocoa directly to the almond milk and blending well helps “bloom” the cocoa so the chocolate flavor tastes rounder and more intense.
- Balance sweetness and chocolate. Start with 3 tablespoons of sweetener, then add more only if needed. The drink should taste like a bittersweet black forest dessert, not syrupy.
- Choose good cocoa. Higher quality unsweetened cocoa (or Dutch-processed cocoa) makes a big difference in depth of flavor and color.
- Do not skip the pinch of salt. Even a tiny pinch enhances both the chocolate and cherry notes, making the drink taste more complex and dessert-like.
Variations
- Hot Black Forest Cocoa: Blend as directed without ice, then warm gently in a saucepan over low heat, stirring often, until hot but not boiling. Serve in mugs with whipped cream and chocolate curls.
- Extra-Protein Version: Add 1 scoop (about 25–30 g) of chocolate or vanilla protein powder before blending. You may need to add 2–4 tablespoons more almond milk to keep it drinkable.
- Luxurious Dessert Shake: Swap ½ cup of the almond milk for ½ cup vanilla or chocolate ice cream (dairy or non-dairy) and reduce the sweetener slightly. Blend until thick and spoonable.
Storage & Make-Ahead
This chocolate–cherry almond milk drink is best enjoyed immediately after blending, when it is cold, frothy, and at its thickest. If you need to make it ahead, transfer the blended drink to an airtight jar or pitcher and refrigerate for up to 24 hours. The mixture may separate as it sits, so shake vigorously or blend for 10–15 seconds before serving. For the cold version, expect the texture to be slightly thinner after refrigeration because the ice will have melted. If desired, reblend with a few extra frozen cherries or an ice cube or two to restore the thicker consistency. Do not freeze the finished drink, as the texture can become icy and grainy once thawed. Garnishes like whipped cream, chocolate shavings, and almonds are best added right before serving for the freshest look and crunch.
Nutrition (per serving)
Approximate values for one of two servings (without garnishes), using unsweetened almond milk and 3 tablespoons of maple syrup: about 210 calories; 4 g protein; 7 g fat; 36 g carbohydrates; 5 g fiber; 27 g sugars. Sodium is approximately 120 mg, depending on your almond milk brand and salt. Adding whipped cream, chocolate shavings, almonds, or ice cream will increase the calorie, fat, and sugar content. For a lighter drink, reduce the sweetener slightly and skip heavy garnishes, or use cocoa plus extra cherries for more natural sweetness.
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