Making homemade Chocolate Almond Milk is super easy, plus it’s also fresher than most sold in the grocery store. I typically make cashew nut milk weekly, and when the craving hits, I make chocolate almond milk. I drink it as is, or add it to smoothies, chia puddings, or use it as an ingredient for alcoholic beverages (Chocolate Almond Martini).
Once you make your first chocolate almond milk from scratch, you will be asking yourself afterward why you haven’t made it sooner. It’s super easy, very delicious, and 100% natural (aka, no preservatives to retain freshness).
First, you start with soaking 1 cup of raw almonds with filtered water for about 8-hours to overnight. Once the almonds are done soaking, you drain the water and give them a good rinse. Soaking helps soften the almonds to create a smooth consistency while blending. Soak in the morning, or right before bed; just remember to set a reminder/alarm to make the nut milk or you’ll have very soft almonds that you might not want to use.
Next, add the rinsed almonds to a high-powered blender with all the other ingredients. Blend on high until you have smooth and frothy milk. Strain the almond milk by using a cheesecloth or a nut milk bag over a big bowl. Pour into a glass container with a lid/stopper and store refrigerator up to 5-days. It’s seriously that easy, and anyone can make it.
This homemade chocolate almond milk is a wonderful and delicious dairy-free alternative. If you prefer extra sweet chocolate milk, add 1 date at a time until you found the right amount of sweetness.
I hope you all enjoy this dairy-free version of chocolate milk!
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