Masale experiments with fresh nuts, milk and spices. Vegan spicy nut-chocolate milk
FOR COOKING YOU NEED
1.5 cups of raw cashew nuts or more common almonds*
4 cups of boiled (at least filtered) water
3/4 cup coconut milk
1/4 cup cocoa powder
2 teaspoons ground cinnamon
1 teaspoon of ground ginger
2 tablespoons coconut sugar or any other sweetener of your choice
- Pour the cashews (*almonds) with water at room temperature and leave it for at least 6-8 hours.
- Drain the liquid, transfer the nuts to a food processor or a powerful blender and pour the cashew again. with 4 cups of boiled water.
- Mix until smooth (2-5 minutes depending on the power of the kitchen equipment).
- Do not forget to close the lid of the combine if you do not want to wash the kitchen afterwards.
- Squeeze the nut pulp through a special kitchen filter or through three or four layers of cheesecloth.
- Add cocoa or carob, coconut milk, ground cinnamon, ginger to the resulting cashew milk and coconut sugar.
- Remember: coconut sugar takes a little longer to dissolve than regular refined sugar.
- Beat the resulting mixture again in the blender, strain it again through cheesecloth.< /li>
- Pour the chocolate-nut milk into glass jars with lids.
The milk should be cooled before consumption.
The drink should be stored in the refrigerator for no more than 3-5 days.
By the way, cashew pomace can be dried in the oven for 3 hours at a temperature of 70C for further use as nut flour in baking or mixed with coconut oil to make a body scrub.
