From Starbucks to Silk, it feels like almond milk is everybody’s favourite easily-digestible substitute for cow’s milk. The truth is, you really don’t need to spend money on almond milk at the store. It’s a cinch to make at home and, honestly, more delicious without all the unnatural stabilizers that mass producers tend to add to store bought versions.
This weekend, learn to make your own almond milk at home with Food by Maria. We’re sharing her DIY recipe for something even better: Cocao Almond Milk to amp up your chia pudding, granola or smoothie with rich chocolate flavour.
Keep scrolling to discover the 7 steps to Cacao Almond Milk by Food By Maria.
- 1 cup of almonds, soaked overnight
- 1L water
- 1 pinch of himalayan sea salt
- 3 tbsp cacao powder (I like mine chocolatey)
- 4 pitted dates
- 1 tbsp coconut nectar
- Place the almonds and water into a Vitamix or strong blender.
- Blend for a minute or two until the almonds have become very small, like sand. How long your blender takes to chop the almonds into a grain will depend on the strength of its blade and motor.
- Now add the rest of the ingredients and blend for another minute or so.
- Prepare a large bowl, and nut milk bag (a t-shirt or cheese cloth will work perfectly fine) on your kitchen counter.
- Begin to pour your milk into the nut milk bag over the bowl, or pour the milk onto the shirt (holding sides) over the bowl.
- Once you have all the milk into the strainer, begin to squeeze out the milk.
Your almond mylk will last for up to 5 days in your refrigerator.