Chocolatey almond milk

Chocolate Almond Milk

The kids will love this! Try this chocolatey variation on our homemade nut milk.
Prep Time 2 minutes
Cook Time 1 minute
Course Drinks
Servings 1 litre


  • 1 Nut milk bag
  • 1 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.


  • 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 through your nut milk bag. Squeeze out the moisture (save the solids for putting in your bread/muffins).
  • Add your cacao powder and a pinch of salt.
  • Refrigerate and use within 3 days (shake before each use). OR freeze in smaller portions.
  • 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
Social Rating