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Protein Chocolate Milk Ice Cubes

Chocolate milk is cool again with this healthy and creative upgrade! Chocolate milk was invented in Jamaica in the 1700s. Although it didn't garner popularity in the United States until the early 20th century, what we lacked in timeliness we made up for in consumption! There are 60 million cartons of chocolate milk served every year in New York City schools alone! There is an ongoing conversation about banning chocolate milk in schools, due to its high sugar content. But given what we know about chocolate's serious health content, we found a nutritious and delicious compromise - and then we put a "cool" spin on the healthy upgrade because presentation is everything!

For this recipe you will need an ice tray.

Yields 16 ice cubes

Ingredients

1 cup almond milk (plus another cup for serving)

1 scoop ALOHA Chocolate Protein

1 scoop ALOHA Vanilla Protein

1 packet ALOHA Daily Good Chocolate

1 teaspoon vanilla extract

2 tablespoons honey, agave, or maple syrup

Optional: sprig of mint

Preparation

I had the best results using a "Blender Bottle," but a large glass or mug works as well.

Combine a 1/2 cup of milk with the ALOHA Chocolate Protein, ALOHA Daily Good Chocolate, and a tablespoon of your favorite sweetener - I used maple syrup for the chocolate half. Mix until there are no clumps. Pour evenly in your ice tray and freeze for about an hour or so.

Combine a 1/2 cup of milk with the ALOHA Vanilla Protein, vanilla extract, and a tablespoon of your favorite sweetener - I used agave for the vanilla half. Mix until there are no clumps.

Remove the ice tray from your freezer and pour the vanilla mixture on top of the chocolate ice cubes. Freeze for another hour or so.

To serve, place a few ice cubes in a glass and add one cup of milk. Garnish with mint if desired.