1tablespoonmaple syrup or agaveadjust to your preference or omit completely if you prefer it plain
3cupsfiltered water plus extra for soakingI like my milk creamy, so use more or less depending on how creamy you want the milk
Pinchfine sea salt
Chocolate Almond Milk
1cupwhole raw plain almonds
2tablespoonsmaple syrup or agave
1tablespoon+ 1 teaspoon dark unsweetened cocoathis is important to achieve the authentic chocolate taste, I used Hershey's
1teaspoonregular unsweetened cocoa
3cupsfiltered water-you can add more if you like but I wanted it to be a little thickdo not use tap!
1tablespooncoconut cream from a can stored in the fridge overnightoptional for a really rich milk!
Pinchfine sea salt
Note: You will need a nut bag for best results. Some stores have themor it's easier to just order them online. Here is one.
The ingredients are slightly different, but the process is the same for both vanilla and chocolate. If you want to make both at the same time, use two separate bowls.
Add the almonds to a cereal bowl and cover with filtered water by at least an inch. Let it soak for 8 hours or overnight.
After soaking, drain and rinse the almonds in the sink. Add them to your blender, the 3 cups filtered water and turn on high and blend until the almonds are pulverized and the milk is frothy, about a minute. Add the sweetener, vanilla and salt and blend again. Taste and add any more sweetener or water if desired.
Strain the milk over a pitcher or bowl using a nut bag for best results. Really squeeze the almond pulp in the nut bag to really get all the milk out. You can still make it without a nut bag, but it won't be quite as smooth and you will need to strain it a few times. With a nut bag, it was SO easy and delicious.
Tip: As you store the milk in the fridge, it becomes richer and slightly thicker. You can shake and stir it before each use if preferred.