My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Thursday
Dec202012

chocolate peppermint almond milk

Making almond milk is so easy.  Too easy.  But I must admit I rarely make it.  Cartons of almond milk are just so easy to buy.  Too easy.  This makes the making of almond milk a rare occurrence. 

But then I soak a cup of almonds overnight, pull out the cheesecloth, let them whirl around in my blender with water, and am reminded of just how simple this process is.

chocolate peppermint almond milk | edible perspective

However, I do recommend the use of a nut milk bag, which I just bought.  The cheesecloth can be quite annoying.  However #2, I hate the name “nut milk bag,” and have probably avoided purchasing it for that very reason.  No matter what you call it, it’s just not good.

Let’s play that game.

“Nut Bag”

“Milk Bag”

“Bag that I make nut milk in.”

“Bag of nut milk.”

See? 

chocolate peppermint almond milk | edible perspective

Can we just call it a, “milk straining device?”

chocolate peppermint almond milk | edible perspective

I’ve had chocolate peppermint cookies, ice cream, cake, and doughnuts, not but milk.  It seemed like the next logical way to use this flavor combo and only took 3 extra ingredients to make.

chocolate peppermint almond milk | edible perspective

Print this!

Chocolate Peppermint Almond Milk [yields just under 4 cups]

  • 1 cup raw almonds, plus water for soaking
  • 4 cups water
  • 3-4 tablespoons unsweetened cocoa powder
  • 2-3 tablespoons coconut sugar
  • 1/2 teaspoon peppermint extract
  1. Soak almonds covered in water in a bowl overnight. 
  2. Drain water and rinse almonds.
  3. Lay cheesecloth over a fine mesh strainer and place over a large bowl [refer to photo 1].  Or place other milk straining device over a bowl.
  4. Place almonds and 4 cups of water in your blender and blend starting low and working to the highest setting for 30 seconds – 1 minute.
  5. Strain almond milk through the cheesecloth and strainer in a few increments.  If needed, gather the sides and lightly squeeze to help all of the liquid come out.  If you squeeze too hard some of the pulp will come through.
  6. Place strained milk back in your blender with 3T cocoa powder, 2T coconut sugar [sucanat, pure cane sugar, honey, etc.], and 1/2 teaspoon peppermint extract.
  7. Blend until fully combined and smooth.
  8. Taste and add more cocoa powder or sugar if desired.  I used 1/4 cup cocoa powder and 2T coconut sugar.
  9. Store in a sealed jar or bottle in the refrigerator and shake before each use. Use within 3-4 days.

notes: *Quick Soak Method* for the nuts – add almonds to a pot and cover them with water. Bring to a boil, turn the heat off, and let the almonds sit for 1.5 hours [keep covered the entire time]. Drain water and rinse almonds.  Do not use only a fine mesh strainer as some of the pulp will come through.

To serve as hot cocoa, heat gently in a pot over med-low heat on the stovetop.

This is also definitely giftable in a jar, just be sure to note its shelf-life is only 3-4 days.

chocolate peppermint almond milk | edible perspective 

Bottoms up!

Ashley

Reader Comments (15)

Now this I need to make ASAP, and I even have soaked almonds in my fridge right now! I cannot stomach buying nut milk when it's so darn easy. I don't think I have bought it for almost a year now. I've been making hemp milk (don't have to soak the seeds!!) non-stop for months so I am excited to get back to almond milk. :)

I have only ever used a nut milk bag to strain, I absolutely LOVE it. I think the worst name I have heard for it is nut sack... ew.
December 20, 2012 | Unregistered CommenterChrista @ Edible Balance
You blow me away girl! xoxo
December 20, 2012 | Unregistered CommenterLauren
Yay for homemade almond milk! I'm addicted.
This looks so good, rich and creamy..I can't believe I STILL haven't made my own nut milk yet, I've been meaning to forever. I love the shot with the glass of bubbly milk!
December 20, 2012 | Unregistered CommenterEmma
I agree, nut milk bag is NOT a great name! Never heard it called a nut sack, that is awful! I should try making my own almond milk while I'm off work during the holidays, it's my favorite non-dairy milk!
December 20, 2012 | Unregistered CommenterHerbivore Triathlete
This does look REALLY easy and something I should try some day but you're right that buying it is also so easy... ;)
December 20, 2012 | Unregistered CommenterKatie @ Talk Less, Say More
@Christa - Nut sack???? AHHHH...please no! ;)

@Ashley - I think I'm about to be addicted too!

@Herbivore - Definitely give it a try. Enjoy your time off!!
December 20, 2012 | Registered CommenterAshley
I never knew it was this easy to make your own nut milk! It looks delicious. I have a feeling I won' t be buying it from the store very often after I try this. Homemade is always the best.
December 20, 2012 | Unregistered CommenterKerry
YES. YUM. IN MY COFFEE. Want.
December 20, 2012 | Unregistered CommenterKatelyn
@Katelyn - If you do put this in your coffee, I recommend gently heating it beforehand. Almond milk has the tendency to curdle if it's added to coffee cold. :) Enjoy!
December 20, 2012 | Registered CommenterAshley
Yes please! It looks so dark and handsome. ;)
December 20, 2012 | Unregistered Commenterleaf (the indolent cook)
It looks incredible!
December 20, 2012 | Unregistered CommenterKatie
Nut Milk Bag is a terrible name!
December 21, 2012 | Unregistered CommenterKatie D.
Oh man I can't wait to try this. Where do you get a nut milk strainer thing-a-ma-bob?
January 2, 2013 | Unregistered CommenterNicole Stout
@Nicole - I got mine on amazon! :)
January 2, 2013 | Registered CommenterAshley

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