Chocolate Almond Milk

Chocolate Almond Milk

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The kids will love this! Try this chocolatey variation on our homemade nut milk.

  • Nut milk bag
  • OmniBlender
  • 1 cup almond milk (Make your own for best quality)
  • 4 cups water
  • 1 pinch sea salt
  • 1/2 – 2 tbsp cacao powder (Be aware that high amounts will increase the bitter factor of your finished product. Start with less and increase to your taste.)
  1. Soak 1 cup almonds (or other nuts or a mix of nuts) overnight.
  2. Drain the water off and put in the Omniblend with 4 cups water and a pinch of salt. Blend for 60 seconds, then strain through a sieve and then through your nut milk bag. Squeeze out the moisture (save the solids for putting in your bread/muffins).

  3. Add your cacao powder and a pinch of salt.

  4. Refrigerate and use within 3 days (shake before each use). OR freeze in smaller portions.
  5. Variation: add carob instead of cacao and a little honey/xylitol and have yourself a carob-chocolate milk!

Basic almond milk recipe here

Get your nut milk bag here




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