Oct 22, 2014

Midnight Milk | Dark Chocolate Almond Milk with Coconut Sugar

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I could have called this Dark Chocolate Almond Milk, but Midnight Milk sounds deliciously spookier, doesn’t it? Plus, it’s my homage to Moon Milk.

You don’t have to drink this amazing milk at midnight, but I highly recommend it. It makes a perfect nightcap when you’re up late and need to get to sleep. The comforting chocolate and rich almond flavor will soothe you beautifully.

One doesn’t usually describe milk as sexy, but I think this chocolate almond milk is definitely that. It’s sweetened with coconut sugar giving it a deeper sweetness than plain sugar or agave. Meanwhile, the cocoa powder makes for a truly dark chocolate flavor which I love.

Homemade almond milk is so very different from store bought. Store bought almond milk has a much milder almond flavor where as homemade tastes like pure almonds. There are no weird off flavors or additives so it’s incredibly delicious to drink on its own.

I know making nut milk can seem intimidating, but it’s quite easy. If you can make a smoothie, you can make almond milk. The hardest part is blending! Give it a go with this spooky version, and you’ll see why everyone and their mom has a nut milk recipe on their blog.

Midnight Milk | Dark Chocolate Almond Milk w/ Coconut Sugar
Makes around 3 cups
  • 1 cups raw almonds
  • filtered water for soaking
  • pinch of salt
  • 3 cups filtered water
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
1. Soak the almonds in filtered water with a pinch of salt for 12 hours or overnight.
2. Drain and rinse the soaked almonds, and place them in your blender with the 3 cups of filtered water. Blend until the almonds are thoroughly pulverized.
3. Over a large bowl strain the almonds through a few layers of cheese cloth or a fine mesh straining bag (My husband and I share a bag for making beer and nut milk). Bundle up the cheese cloth or bag and really squeeze out as much milk as you can. (You can discard the almond mush, or look for recipes that use it. I always discard, but one day I’m going to find a way to reuse.)
4. Rinse out your blender and pour the milk back into it with the cocoa powder, sugar and vanilla. Blend until everything is combined.
5. Store your milk in a large glass container in the fridge for up to 4 days. Give it a good shake or stir before serving. 

Shared On: Virtual Vegan Linky Potluck 16
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