14 Sep DRINK: Freshly Pressed Choco-Coco Almond Mylk
Alternative milk is often referred to as “mylk”. Now that you’ve got the basic almond milk recipe down, this time let’s play with flavours. The process is pretty much the same, check out my original post with photo step-by-step guide if you haven’t made it before: Freshly Pressed Almond Mylk with Coconut Water.
You make your basic mylk and then add flavourings afterwards. We’ll be adding raw cacao powder to give the chocolate taste, vanilla bean paste and medjool dates to flavour. Such indulgence, taste totally naughty but actually very healthy!
- 100g Raw Almonds with skin on (preferably organic)
- 350-500ml Coconut Water (depending on your taste, I used 400ml)
- Pinch of Himalayan Pink Sea Salt
- 2 Medjool Dates (pits removed)
- 1 tsp Cinnamon
- 1/4 tsp Vanilla Bean Paste
- 5 tsp Raw Cacao Powder
- Glass Jug/Bowl/Jar
- Sterilised Glass Bottle
- Blender (Vitamix for the lucky souls) or a Hand Blender (what I used) or a Food Processor
- Nut Milk Bag or Muslin/Cheese Cloth or a Jam Straining Bag (what I used)
- Soak almonds with ample of water in a glass container overnight or up to 48 hours (if soaking more than 24 hours, I suggest to use a glass jar and let soak inside the refrigerator).
- The water will get cloudy, don't worry. Strain your almonds (give it a light rinse if you wish).
- In a small bowl soak your dates with about 30-50ml warm water whilst you blitz the almonds. Remember to remove the pits!
- Place strained almonds with 200ml coconut water into your blending equipment of choice. Blitz for about 5-10 mins depending on your make. The longer you blend, the smoother your milk will be!
- Place the straining bag over a glass jug/bowl and slowly pour the almond liquid into the bag. Gently squeeze the bottom of the bag to release the milk. It took me about 3 to 5 mins to squeeze every last drop, quite therapeutic actually.
- Then blitz the date water in a blender. Pour this over the nut milk bag and squeeze into the mylk. Whisk in vanilla bean paste, raw cacao powder and cinnamon to the mylk. You might like to blitz this again to make sure there are no lumps.
- Pour everything into a glass bottle. It'll keep up to 3 days in the fridge. Enjoy!
- Remember as this is a natural product with no binding ingredients so it's natural for the mylk to be separated after sitting. Just shake up before serving. This recipe... also ADDICTION WARNING!