The other day I was thinking about nut milk and about how I always use raw nuts. That got me thinking, what would it taste like if I roasted and then soaked them?
I’m pretty happy with the results! Roasting the almonds gives the milk a deeper flavour which enhances the taste. The milk without the other ingredients added in is brown in colour but don’t let that put you off!
Because it’s the holidays I had to make this a chocolate milk recipe! There’s something undeniably comforting about chocolate milk so this is a little pre-holiday treat to keep you sweet!
- 2 cups raw almonds (roasted and soaked 8hrs-overnight)
- 3-4 cups water
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2-3 tbsp pure maple syrup (depending on how sweet you like it)
- Pinch of salt
Sub the 1 tsp of vanilla with peppermint extract for chocolate peppermint milk. Sub 1 tsp of vanilla for 1 tsp of espresso powder or coffee extract for mocha milk. Add in 1 tsp cinnamon, 1/4 tsp sweet paprika for a Mexican style chocolate milk.
- Preheat the oven to 350f/180c. Pour the almonds onto a baking tray.
- Roast the almonds for 10-15 minutes, turning them occasionally until they are nicely browned and fragrant. Be sure to watch them carefully as they can colour quickly.
- Remove the tray from the oven and allow the almonds to cool for about 10 minutes or until cool enough to handle.
- Pour into a container, cover with water and add a pinch of salt.
- Set aside. Soak the almonds for at least 8 hours or preferably over night.
- After soaking, rinse the almonds throughly and add to the blender with the water.
- Blend on high until smooth.
- Drain the almond water mixture through a nut milk bag into a large bowl, making sure to give it a good squeeze.
- Rinse out your blender jug and then return the almond milk to the jug, add in the vanilla, cocoa, maple syrup and pinch of salt.
- Blend on high until combined. Bottle and chill until ready to be used.
My nut milks generally last 1-2 days in the fridge if I haven’t drunk them by then!