Chocolate Milk (raw & dairy-free)
Smooth as silk milk made from creamy nuts and laden with pure cocoa powder is both decadent and a great source of energy and easy-to-digest protein. This recipe is generous to sweeten and deepen with chocolate as desire. A touch of balsamic vinegar and shoyu (soy sauce) may seem unusual, neither of which should be detectable, but wakes up the dynamic flavor and an exceptional je ne sais quoi. For kids, I recommend leaving them out. Almonds are naturally a little sweet, creamy and full of heart-healthy oils and protein. Raw cashews yield an even more rich, creamy and decadent milk. More water may be added for a lighter milk. Truly delectable warmed up on a cold winter day, or blended with ice for a cool frozen treat.
Yields: 2-4 servings
1-1/2 cups raw almonds, soaked 8 hours in filtered water, drained and rinsed
or 2 cups raw cashews, soaked 2-4 hours, drained and rinsed
4 cups filtered water
4-6 tablespoons organic cocoa powder (Green & Black is choice)
2-4 tablespoons maple syrup
2-4 tablespoons agave nectar
1 teaspoon nama shoyu or shoyu
teaspoon balsamic vinegar
teaspoon non-alcohol vanilla extract (optional)
Soak nuts as directed. Drain and rinse.
Place in blender with filtered water. Blend at high speed until smooth.
Pour through a mesh strainer lined with cheesecloth. Squeeze out as much liquid as possible. Set pulp aside. The pulp can be used to make a second batch using half the amount of all of the other ingredients or used to make almond flour (see sidebar).
Rinse out blender and return nut milk. Add cocoa powder, maple, agave, shoyu, balsamic and vanilla. Blend until smooth. Add more cocoa for a richer chocolate and more sweetness to taste.
Store in a tightly sealed jar in the fridge for up to 2 days.