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Chocolate Almond Milk

Chocolate Almond Milk

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Homemade, fresh, and oh-so-delicious, this chocolate almond milk is the perfect dairy-free beverage! Whether you’re sipping it on its own, using it in your coffee, or blending it into your favorite smoothie, it’s rich, creamy, and completely customizable.

Ingredients

Scale
  • 1 cup raw almonds (soaked overnight for creaminess)
  • 2 cups filtered water (plus more for soaking)
  • 1 large pitted date (natural sweetness—adjust to taste!)
  • 2 tablespoons unsweetened cacao powder (for deep chocolate flavor)
  • Optional: Stevia or maple syrup for extra sweetness

Instructions

1. Prep the Almonds

Place the almonds in a bowl and cover them completely with water. Let them soak overnight (8–12 hours). Once softened, drain and rinse thoroughly.

2. Blend Everything

Add the soaked almonds, filtered water, cacao powder, and date to a blender. Blend on high speed for 1–2 minutes until the mixture is smooth and creamy.

3. Strain the Milk

  • Place a nut milk bag, cheesecloth, or fine mesh strainer over a large bowl.
  • Slowly pour the blended mixture into the bag and gently squeeze to extract the liquid.
  • The leftover almond pulp can be saved for baking, smoothies, or other recipes!

4. Finish and Store

Taste the strained milk. Need more sweetness? Stir in stevia or maple syrup to your liking. Pour it into an airtight jar or bottle, and refrigerate right away.

Notes

Serving Suggestions

  • Chill and serve over ice for a cool treat.
  • Warm gently on the stovetop for a cozy, hot chocolate-style drink.
  • Use it as a dairy-free creamer or in your favorite smoothie recipes!

Storage Guidelines

  • Store almond milk in an airtight container in the fridge for up to 3–4 days.
  • Freeze extras in ice cube trays for smoothies or to thaw when needed.

Best Practices

  • Want extra-creamy milk? Use 1.5 cups of water instead of 2.
  • Remember to shake well before serving. Separation is natural in homemade almond milk.