Vegan spicy nut-chocolate milk

Masale experiments with fresh nuts, milk and spices. Vegan spicy nut-chocolate milk


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

Vegan spicy nut-chocolate milk
Vegan spicy nut-chocolate milk
  • 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.

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