Dairy-Free Tips for Almond Chocolate Milkshake

While whole milk, which is laced with fat, is the perfect base for most chocolate milkshakes, the vegan version, mostly with almond milk, might taste like a watered-down boohoo. If you've ever tried one and thought, “this isn’t it,” you’re not wrong. Going dairy-free doesn’t mean settling for a weak, chalky shake. You just need to approach it differently to make up for the richness of the whole milk and get a thick chocolate milkshake with almonds. Here’s how to make a real almond chocolate milkshake, one that’s thick, cold, and worth drinking.

1. Skip the Cheap Almond Milk

Start with almond milk, yes, but not the cheap, thin kind. The ones that come in cartons and taste like flavored water won’t cut it. You need something with more body. Either buy a thicker brand labeled “barista blend”, for they foam better and are creamier, or make your own. Homemade almond milk is easy: soak almonds overnight, blend with water, and strain with a cloth. No extra gums, no weird aftertaste. Tip: Shake the almond milk container before you pour. Stuff settles, and you want every bit of fat and flavor in the shake.

2. Use a Frozen Banana – Even If You Think You Don’t Like Them

A frozen banana does two things: it thickens the shake and adds natural sweetness. You won’t taste it much if you balance it with cocoa and a pinch of salt. If you hate bananas, try frozen avocado chunks. They give a similar texture but are more neutral in taste. Just don’t skip this step unless you’re fine with a runny drink. Bonus: Freeze your banana in slices, not whole. It blends faster and doesn’t overload your blender.

3. Use Real Cocoa Powder, Not Chocolate Syrup

Chocolate syrup is mostly sugar and water. For actual chocolate flavor, use unsweetened cocoa powder, like Cadbury Cocoa Powder. Add at least two tablespoons, don’t hold back here. If you want to get fancy, drop in half a square of dark chocolate (check the label for dairy). It melts as you blend and gives the shake a stronger flavor without making it bitter. Avoid any hot chocolate mix, for it usually has milk powder and tastes flat in a cold drink.

4. Sweeten It Like You Mean It

Don’t rely on the almond milk’s sweetness, it’s not enough. Add one pitted date, a tablespoon of maple syrup, or a squirt of honey (if you’re not strictly vegan). Blend, then taste. If it’s still too dark, add a little more. Too sweet? A pinch of salt will fix it. Sweetness should feel balanced, not like a sugar bomb or an afterthought. Pro tip: Add cinnamon or a tiny drop of vanilla extract to round out the flavor. You won’t taste them directly, but the shake will feel more finished.

5. Blend Longer Than You Think You Should

This isn’t a smoothie. You want everything smooth, no cocoa powder lumps, no banana chunks. Let the blender run for at least 45 seconds. Stop halfway, scrape down the sides if needed, and go again. If your blender struggles, add a splash more almond milk, but not too much, or you'll lose thickness. Tip: If your shake has foam on top, you blended it too fast. Use a slower speed or pulse next time. Even then, it should be good enough to serve.

6. Add Texture If You’re Into That

Want a bit of crunch? Toss in crushed almonds at the end and pulse once or twice. Want it more like a dessert? A drizzle of almond butter on top makes it rich without making it heavy. Still not enough? A spoonful of cocoa nibs adds a dark chocolate bite without sugar. Not into toppings? Serve it straight. It should stand on its own.

7. Make It Cold and Keep It Cold

A warm milkshake is a fail. Use cold almond milk, or use room temperature one with ice cubes, and frozen fruit. If it starts to warm up while blending, throw in two ice cubes and pulse again. Serve it in a chilled glass if you want to be extra. It helps hold the thick consistency longer. Never use room-temperature ingredients, for they will ruin the thick consistency and also the flavor.