Wednesday, August 13, 2014

How to Make a Hot Chocolate with Nut Milk

Some days you just need a hot chocolate more than others. There’s something quite comforting about a creamy drink that nurtures the soul.

You don’t have to turn to processed drinking chocolate mixes to satisfy this beautiful craving. Here is an easy and lovely recipe for hot chocolate with nut milk. If you want dairy milk, go right ahead.

Nut Milk 
¼ cup nuts per person
1 – 1 ¼ c water per person (see notes below)
2 t cacao powder, rounded if you like dark chocolate
pinch salt
1 t sweetener
dash vanilla essence

Soak nuts in (extra) water at least two hours (nb - this is not the water in the recipe). Rinse well and put into blender with water. Whizz till milky and nuts have broken down as much as possible.

Strain through sieve that has been lined with a clean tea towel or use a nut bag if you have one. Put ‘milk’ back into blender and add cacao powder and coconut sugar, honey, agave or maple syrup. If you use dates for sweetener, check for pits and blend at the same time as the nuts. The sieving will catch any dates pieces the blender didn’t get.

Also add to blender salt and vanilla essence if you like it. Blend to combine and pour into a saucepan on low heat.

Whilst waiting for your drink to heat up to the temperature you want, pour boiling water into your mug to keep your chocolate milk from cooling down too quickly. This is especially important if you’ve chosen your drink to be at raw temp of 45 – 47C.

That’s it! Pour and enjoy, satisfied with the flavour and smug that you’ve made a healthy hot chocolate.

1. For coconut milk, use ½ c desiccated coconut to 1 c water
2. If using cashews you can skip the sieving process as they usually grind down to almost nothing.
3. If using almonds, you can keep the meal and use in smoothies or other raw recipes. Dry in dehydrator or freeze until you need it. You’ll also need 1 ¼ cups of water for almonds.
4. If you want a shop drinking chocolate mix, I recommend Loving Earth.
5. For a creamier hot chocolate, use 1/3 cup nuts to 1 – 1 ¼ c water
6.      For a nut-free version use coconut (see #1) or use sunflower seeds to 1/4 c to 1 c water. Oat or rice milk will also do the trick.


The Anglo-Far East Company
The Original Private Gold and Silver Bullion Custodian
Your reference when you order: an-001

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