• Anja Lee

Maca Mexican Chilly Chocolate Milk!




This has been my perfect afternoon pick me up for the past few weeks. I just love it! So I thought I’d share my super simple but killer recipe. The Maca is optional, it’s great with or without!


Note: I use JOI - "Just One Ingredient" - as a nut base to keep it dairy-free and as natural as it gets. This has been a new staple in our kitchen (I get it in a full pail!) because there are ZERO preservatives (unlike most brands out there, that include calcium carbonate, potassium citrate, sunflower lechithin, gellan gum, “natural flavors”...to name a few). JOI has NONE of that and I finally make homemade fresh almond milk for breakfast everyday!


I partnered up with AddJoi because I love them so much and want my friends to drink healthier milk. Use my link to get 10% off!


A few fun facts about the recipe below for Maca Mexican Chilly Chocolate Milk

—> the only sugar is from 2 Medjool dates per serving!

—> full of healthy nut protein, great for an afternoon pick me up

—> the chocolate is Nuts.com Cacao - a superfood!

—> dairy-free but creamy as can be

—> takes 2 minutes to put together and mix up in the blender

—> add ice to make it a #chocolatemilkshake


Give it a try and let me know how it is! Tag @anjaleecatering on Instagram, Pinterest and Facebook!




Maca Mexican Chilly Chocolate Milk!


Servings: 2 large glasses

Prep time: 2 minutes

Drinking time: Hopefully it lasts longer than 2 minutes






2 Tbsp Nuts.com Cacao

2 Tbsp JOI organic almond nutmilk base

2 Tbsp JOI cashew nutmilk base

1 tsp Nutiva Maca

1 tsp vanilla extract

1 tsp ground cinnamon

Dash cayenne (or 1/4 tsp if you like it to have a kick)

4 Medjool dates

1/2 tsp sea salt

48 oz. (6 cups) cold water

Optional: Replace 2 cups water with 3 cups ice


Add all ingredients to blender. Blend until smooth and creamy, about one minute. Pour into glass and enjoy!




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