Nut Milk and Chocolate Coffee
Why not create your own fresh, delicious nut milk at home? There are so many reasons why! It is ridiculously simple. It’s cheaper. It’s healthier and FUN. There’s practically zero prep-time. You are the creative director of your milk, controlling every aspect and every ingredient. Your nut selection could vary from pistachio, almond, hazelnut or cashews, possibly even throwing in some seeds for good luck. Sweetener options range from honey, maple syrup, Medjool dates, cinnamon or vanilla extract. You can also be confident of actual portion of nut/seed ratio to water. Also, giving you peace of mind is knowing every single ingredient that has been added to your milk, knowing that your milk does not contain a common additive called carrageenan.
1 Cup- Nuts
4 Cups- Water
1 Teaspoon- Vanilla Extract
Soak Nuts for six to twenty-four hours.
Rinse soaked nuts.
Add nuts and four cups of water to blender.
I use a Vitamix blender at the smoothies setting.
Blend until smooth.
Layer a cheese cloth into a bowl and pour milk into the bowl.
Ring-out the cheese cloth capturing all nut pulp.
Add milk back to blender, adding the vanilla extract and other optional ingredients. Blend.
Pour into a mason jar and chill.
Burr. It’s cold out! Why not bring that warm comforting hot chocolate feeling to your morning cup of joe? Add at heaping teaspoon or so of baking cocoa to your morning cup of coffee for a special treat on those cold gloomy mornings. I’ve been using a fancy little container of Dutch-processed cocoa powder purchased at Fresh Market. There’s a little bit of a difference between natural and Dutch-processed cocoa powder. The Dutch-process powder has a more earthly mild taste, verse the natural powder which is more acidic, however, this only really important when baking. Oh, try adding some cocoa powder to your nut milk!
Top of the morning to ya, Folks!