I’ve made homemade plain almond milk numerous times, and have been doing so for a while now. For some reason though, it’s never crossed my mind to make chocolate almond milk. Maybe it’s because I’ve never really been a chocolate almond milk drinker to begin with. I do remember back when I was 18 or 19, during my freshman year of college, loving chocolate Silk though. I’d occasionally buy a quart and keep it in my mini fridge in my dorm room. In the evening, after dinner, I’d usually drink a small glass or two. I actually still remember how it tasted too — thick, creamy and super chocolatey. Yeah, it tasted delicious, but fast forward about 10 years, and I no longer consume soy, additives, preservatives, thickeners or sugar (aside from occasional honey or fruit). Therefore, store-bought alternative milks of any flavor are out, even the non-soy varieties.
I got the idea in my head about chocolate almond milk a last week, when one of my followers from the blog, Luv What You Do, left me a comment on my chocolate chip cookies post (with homemade chocolate chips) mentioning that she wanted to try making her own chocolate almond milk, without added sugars. That’s when the light bulb went off and I realized that I wanted to try it too!
This almond milk came out incredibly creamy, with just the right amount of chocolate flavor and sweetness. If you like sweeter milk though, you may want to add more dates, but I personally don’t think it’s necessary.
- 1 cup raw almonds, soaked for 24 hours
- 2 tsp pure vanilla extract
- 1/4 cup organic unsweetened cocoa or cacao powder
- Dash of Himalayan sea salt
- 3 cups filtered water
- 2 plump medjool dates, pits removed
- Pour the almonds into a large bowl and cover completely with water. Soak for 12-24 hours, changing the water once if need be.
- After almonds have soaked, pour into a colander and rinse very well.
- Next, add the rinsed almonds to a high powered blender, such as this one. *Pour in the filtered water, vanilla, dates, cocoa powder and sea salt.
- Blend on high for several minutes. Taste and adjust flavor as desired and blend again (if you added more ingredients).
- Pour the milk into a nut milk bag, and let drain over a large bowl for an hour or so. Then, squeeze the bag to drain out the remaining milk.
- Pour milk into a large jar or pitcher and store in the refrigerator. Enjoy it cold or heated, like a hot chocolate. It’d also be great to make ice cream with, if you have an ice cream maker.
*Note: The draining process will turn your nut milk bag a little brown, due to the chocolate. If this bothers you, blend just the nuts and water first, drain, then add back to the blender with the remaining ingredients. Also, you can either save the almond pulp to use in baked goods later on (after it’s been dehydrated) or compost it.
Yields: ~2.5 cups