Pecan Coconut Chocolate Milk

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 1 serving
Preparation Time: 2 minutes

1-2 tablespoons raw honey
1/4 cup pecans
2 tablespoons organic cocoa powder
1 1/2 cups organic whole milk
3 tablespoons virgin or expeller pressed coconut oil

Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice and enjoy.

Recipe submitted by Carmen, Clovis, NM

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Published on December 6, 2010

(17 votes, average: 4.20 out of 5)

4 Comments

CMika February 25, 2014 at 7:42 pm - Reply

Yes, you can use any kind of milk you prefer & it’s still amazing. We usually make this on our milk day from whatever nut milk we’re making, i.e. Almond, hemp, coconut, pecan or cashew milk. This recipe adjusts to your tastes. And when heated gently, this makes the nummiest hot chocolate. Thanks for this amazing recipe. It’s truly a winner!

Kim September 29, 2012 at 3:46 pm - Reply

Can you use coconut milk instead regular milk?

Susan February 22, 2012 at 6:23 pm - Reply

Looks like 2 servings to me ,I’m going to half the recipe,
can’t wait to make it in the morning.

james brown@toasted pecans January 25, 2012 at 1:19 am - Reply
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What a great combination of pecan and coconut!
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Pecan Coconut Chocolate Milk