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.”


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!