That’s right, homemade chocolate almond milk.
I don’t know what I had been so afraid of, making almond milk is very easy! Very very easy. You will have no problem with this recipe.
Luckily for christmas my Mom bought me a nut milk bag. And everything else needed to make the almond milk I already had on hand, i.e. a blender. How is it that Moms always know just what to get you? The perfect gift!
This recipe starts off with raw almonds. I purchased mine from Trader Joe’s.
You’ve got to plan a little in advance for this recipe, because the almonds have to soak overnight. Simply place a cup of raw almonds in a bowl of water, cover, and let sit overnight. Then in the morning you’ll be ready to go!
I woke up bright and early to make this almond milk, I couldn’t stop thinking about it since I left the almonds in their luxurious bath the previous night. Fortunately the whole process is quick and painless. Bring on the almonds!
To make the chocolate almond milk, begin by putting the cup of almonds (drained and rinsed from the night before) into your blender with 4 fresh cups of water.
Blend for about 30 seconds – 1 minute, until you have a lot of pulp and the water (milk?) has turned white.
Then pour the almond milk through the nut milk bag and let the liquid drain into a bowl. Gently squeeze the bag of pulp to get every last drop of milk!
After you have all the liquid strained, add it back into the blender. To the almond milk add 3 tbsp of cocoa powder and 2 tbsp of agave (or another sweetener) and blend until combined.
Voilá, homemade chocolate almond milk! Unbelievably rich, chocolatey almond goodness.
I stored mine in some mason jars, and placed them in the fridge where they will stay fresh for about 3-4 days. Next time I think I’ll try plain almond milk, and after that maybe a vanilla almond milk, and after that maybe a chocolate peppermint almond milk…the list goes on and on!
Here is a recipe recap so you can see what you’ll need all in one place:
Homemade Chocolate Almond Milk
Makes about 4 cups
Recipe adapted from Edible Perspective
1 cup of raw almonds
4 cups water
3 tbsp cocoa powder (more or less depending on how much chocolate you prefer)
2 tbsp agave nectar
Note: The chocolate almond milk will separate naturally in the fridge, so before you drink it you’ll just have to give it a good shake.
Cheers to overcoming nonsensical fears,