Making Almond Milk

Shortly after my youngest daughter was born, we realized that she could not tolerate dairy. Since I was breastfeeding, I choose remove dairy from my diet so as not to upset her little tummy. It was a challenge at first, but I gradually came to enjoy my non diary options and found lots of tasty alternatives to cows milk.

Chocolate almond milk was one of those alternatives. See, I love chocolate almond milk. A lot. I could easily chug a half gallon in a day. My girls love it too, so I often freeze it in little popsicle molds to make healthy fudgesicles. 

Yesterday I went shopping and nearly bought some but, I refrained because, well, its pricey. And wouldn’t you know, as soon as I got home I immediately wished I had a big glass of chocolate almond milk. Cold and refreshing, coupled with a cookie or two maybe? Why oh why didnt I buy it?! Saver’s remorse hit hard.

Thankfully, I have people in my life (Hi, Sara!) who are resourceful and like to say, “hey why don’t you just make your own almond milk?” instead of listening to my whining.

So, I hopped online and found a recipe for chocolate almond milk. Much to my pleasure, I found that making almond milk is actually pretty easy! And it tastes really good, too. Bonus!

Ingredients:

1.5-2 C Raw Almonds (soaked overnight)
4-5 C Water
4 Tbs Organic cocoa powder
4 Tbs raw honey

Directions:

  • Pour raw almonds into a jar and fill with water and soak overnight
  • Pour out the dingy water and rinse the almonds off
  • Put the softened almonds into a blender.
  • Add 4-5 cups of water
  • 4 tablespoons of organic cocoa powder
  • 4-5 tablespoons of organic honey or stevia (or whatever sweetener you might like)
  •  Blend, blend, blend
  • Strain the liquid into another container

And wala, chocolate almond milk!

You can keep this milk in the fridge for about a week. But I doubt it will last through the day at our house ::gulp gulp gulp::

**you can also dehydrate the leftover almond meal in the oven on low for 2-3 hours and use it for baking!**