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You are here Home » Homemade Chocolate Almond Milk

8 Comments · February 7, 2014

Homemade Chocolate Almond Milk

Chocolate Almond Milk

Happy Friday! This week zipped by quicker than I could keep up with it, and I'm so looking forward to some downtime this weekend. Who isn't, right?

This homemade chocolate almond milk is made using a....................................wait for it..............

JUICER!

I'm as shocked as you are which is either completely shocked or not at all shocked. But seriously, I knew it was possible to juice fruits and veggies but I had no idea that it was possible to juice nuts {insert giggle-worthy comment here}.

This homemade chocolate almond milk is sweetened with dates and flavored with flecks of vanilla bean, raw cacao, and cinnamon. The result is a rich and luxurious homemade chocolate milk that will dare you to drink it by the gallon. Too bad it doesn't make much more than three cups; better prepare your juicers because you'll definitely be wanting more.

Almond Milk Ingredients

homemade chocolate almond milk

homemade chocolate almond milk

homemade chocolate almond milk

homemade chocolate almond milk

5.0 from 2 reviews
Homemade Chocolate Almond Milk
 
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Prep time
8 hours 10 mins
Total time
8 hours 10 mins
 
Rich and luxurious homemade chocolate almond milk that is sweetened with dates and flavored with vanilla bean, raw cacao, and cinnamon.
Author: Blissful Basil
Recipe type: Beverage
Serves: 3
Ingredients
  • 1 cup raw almonds
  • 6.5 cups water, divided
  • 1 vanilla bean
  • 2 tablespoons raw cacao powder or ¼ cup cocoa powder
  • 5-6 medjool dates
  • â…› teaspoon cinnamon
  • pinch salt
Instructions
  1. Soak almonds in three cups water for at least 8 hours or overnight. Drain water.
  2. Pour almonds into a fresh bowl and add in 3.5 cups water. Slowly ladle the almonds and water into a juicer until all almonds are juiced.
  3. Transfer the almond milk to a blender.
  4. Slice the vanilla bean in half lengthwise and scrape the "caviar" out and drop into blender.
  5. Add the cocao, dates, cinnamon, and salt to the blender. Blend on high for 1-2 minutes until smooth and creamy.
  6. Pour into glasses or a pitcher and serve.
  7. Refrigerate leftovers and shake or stir vigorously before re-serving as the solids will separate out from the water.
3.2.1249

 

 

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Reader Interactions

Comments

  1. Carole @ CaroleBee Food&Photo says

    February 11, 2014 at 3:18 pm

    Wowza!! This looks delicious!!! What a fabulous blog you have!! So glad to have found it :)

    Reply
    • Ashley says

      February 13, 2014 at 11:00 am

      Thanks for the super sweet words, Carole! And I promise you that the almond milk truly is delicious and almost dessert-like -- so yummy!

      Reply
  2. Carla Cartwright says

    June 08, 2014 at 6:20 pm

    Was craving coffee so I made this but swapped out 1 cup of almond milk for 1/2 cup coffee...OMG...Starbucks has nothing on this! So good.

    Reply
    • Ashley says

      June 09, 2014 at 12:33 pm

      Hi, Carla! What a great idea to add fresh coffee into the chocolate almond milk. I will have to try it the next time I make it!

      Reply
  3. Cynthia says

    May 10, 2017 at 3:09 pm

    Hi, this made my day as I was looking into making homemade almond milk again. I don't however have a juicer. I do have bullet. If i squeeze the nuts real hard, giggle, will that do?(in cheesecloth)

    Reply
    • Ashley says

      May 10, 2017 at 5:38 pm

      Hi, Cynthia! Yes, if you blend the nuts and water in the bullet and then run the mixture through cheesecloth, that should do the trick. Then, I'd recommend adding the other ingredients (e.g., cacao, dates, etc.) in after squeezing and give it all one last blend around the bullet to emulsify. Hope this helps and enjoy!

      Reply
  4. Greg says

    April 10, 2018 at 3:31 am

    Im just wondering, how long does the juice last in the refrigerator? And this does sound/look good!😃

    Reply
    • Ashley says

      April 10, 2018 at 9:52 am

      Thanks, Greg! It lasts 2–4 days depending on how you store it (airtight jar vs. loosely sealed or covered). It separates as it sits, so you'll just want to shake it before serving each time.

      Reply

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Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

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