Chocolate Almond Milk

Chocolate Almond Milk
Prep time
Total time
A vegan twist on an American childhood classic!
Recipe type: Beverage
Cuisine: American
Serves: 7
  • 1½ cups raw almonds, soaked (either overnight or in boiling water for 4 hrs) See 2nd picture above for the difference between a soaked and unsoaked almond.
  • 6 cups of water
  • 1 tbsp vanilla extract
  • 2 tbsp chia seeds
  • 2 tbsp brewed espresso or strong coffee
  • ¼-1/3 cup unprocessed, unsweetened cocoa powder (start with smaller amounts and continue to add until desired to flavor)
  • ¼-1/3 cup agave syrup (or other equivalent amount of sweetener; start with smaller amounts and continue to add until desired to flavor)
  • Tiny pinch of salt
  1. Soak your almonds either over night (about 8 hrs) or cover them with boiling water for about 4 hours. Drain and rinse almonds a few times.
  2. In a high powered blender, add in almonds, water, vanilla, espresso, cocoa powder, sweetener, salt and chia seeds.
  3. Blend on high speed for about 3-4 minutes or until all ingredients are completely pulverized - nothing remains.
  4. Taste milk and adjust for seasonings. Depending on how chocolately or sweet you like it, add more of the cocoa powder or sweetener.
  5. Strain milk mixture through a nut milk bag (you can buy them here). Pour into pitcher, cover and refrigerate until cold.
  6. Milk will stay fresh for about 4 days store covered in the refrigerator. Serve ice cold. You can keep the remains of the blended almonds and bake with it. I do not have any recipes on that yet, as I'm not a great baker.