You need to get on board immediately with this refined sugar free, vegan chocolate almond milk! Everyone needs a sweet treat from time to time, right? And what’s not to love about chocolate milk? I made this with the kids in mind but I really think I love it as much as they do.
The chocolate flavor comes from raw cacao powder and the “sugar” in this milk comes in the form of Medjool dates. Add a hint of vanilla and cinnamon and I think we have a winner!
If you have never made nut milk, don’t be intimidated! It’s easy (and like anything fresh, tastes so much better than what you typically find at the supermarket). To make it, first you soak the almonds in water. Then, puree everything in a high speed blender and strain the mixture through a nut milk bag. That’s pretty much it. This is the nut milk bag I have at home, in case you are interested. You can also use a fine mesh strainer, which works pretty much the same way.
P.S. This is a great recipe to make with the kids. (Odds are good that they will want to help. :),
- 2 cups raw almonds
- 5 cups water plus more for soaking almonds
- 8 medjool dates (pits removed)
- 1/4 cup raw cacao powder
- 1/4 teaspoon cinnamon
- 1/2 vanilla bean
- Special Equipment: nut milk bag*
- Place the almonds in a bowl with enough water to cover them by an inch or two. Let soak for 4 to 8 hours.
- After the almonds have soaked, remove them from the water and transfer them to a blender. Discard the water that the almonds were soaking in.
- Add the five cups of fresh water, the dates, raw cacao powder and cinnamon to the blender. Split the half of the vanilla bean lengthwise. Scrape the seeds from the inside of the vanilla bean into the blender.
- Blend on high speed until totally smooth.
- Pour 1/4 cup of the unstrained mixture into a large bowl. (You will strain most of the mixture through a nut milk bag but the 1/4 cup of the unstrained mixture will add creaminess to the finished chocolate milk.)
- Now hold the nut milk bag open over the bowl. Pour some of the almond milk mixture into the nut milk bag. Don't fill the bag more than 2/3 of the way full. Pull the string of the bag tight. Gently squeeze the bag allowing the liquid to strain into the bowl. Continue squeezing the bag until the paste inside the bag resembles Play-doh and there isn't much liquid left.
- Discard the paste from the bag (or save it for another recipe). Repeat the process until you have strained all of your almond milk.
- Transfer the almond milk to a small pitcher and place inside of the refrigerator to chill. Serve when chilled.
- * If you do not have a nut milk bag, you can also use a very fine mesh strainer. Pour the mixture into the strainer and gently press using the back of a large spoon.
