Chocolate Almond Milk
The kids will love this! Try this chocolatey variation on our homemade nut milk.
- Soak 1 cup almonds (or other nuts or a mix of nuts) overnight.
- 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 a nut milk bag. Squeeze out the moisture (save the solids for putting in your bread/muffins).
- Refrigerate and use within 3 days (shake before each use). OR freeze in smaller portions.
- Variation: add cacoa and a little honey/xylitol and have yourself a chocolate milk!