A New Spin on Plain & Chocolate Milk
The novelty of saying “nut milk” has not worn off for me. Even on lazy days when I think how nice it would be to buy a carton of non-dairy milk and not have to wash the blender for the fifth time, I just have to say “nut milk” a few times, usually out loud to the dogs, and before I know it I’m happily cleaning the blender like a crazy person.
Do you ever take a step back and crack yourself up, realizing you were talking about milking nuts to your dogs while thinking about the kale you’re going to eat later and the Irish moss gel you have on the counter?
Oh yes, I have decided that Irish moss gel is the key to really good homemade milk. Recently, I shared how to prepare it, and this week I’m going to tell you how to make the creamiest, silkiest nut and seed milk, in both plain and super rich chocolate.
I’ve been experimenting with using a few different nuts and seeds, instead of my usual all cashew or almond. The initial inspiration was to change things up a little flavor-wise, but using a mixture of nuts and seeds is also beneficial because you get a variety of nutrients this way. Today’s recipe has been my favorite combination to date, and it’s an excellent source of calcium, healthy omega-3s, and protein. And since we’re making it at home with real ingredients, we’re skipping the unnecessary “natural” flavors and carrageenan that’s so often used in the store-bought stuff.
The Irish moss may be weird and smelly before you prepare it, but let me tell you—it completely changes the texture of plant-based milk from a bit grainy (yes, even when you use a fancy blender and nut milk bag) to perfectly smooth. The chocolate milk is especially thick because I used soaked dates to sweeten it.
If you miss the taste of whole milk, this will totally hit the spot. And obviously, cookies for dunking make it that much better.
A New Spin on Plain & Chocolate Milk
A New Spin on Plain & Chocolate Milk
Serves: about 8 cups of milk
Prep Time: 4 hours
Cuisine: Gluten Free, Vegan Servings: about 8 cups of milk
Prep Time: 4 hours
Instructions
- Add the brazil nuts, cashews, walnuts and sesame seeds to a medium container and fill it with water. Cover and allow it to soak for 4-6 hours or overnight in the fridge.
- Once soaked, strain out the water and rinse the nuts.
- Add the soaked nuts, hemp seeds, and 5 cups of filtered water to your blender. Blend on high speed for 1 minute.
- Line a large pitcher or storage container with a nut milk bag (or use a fine sieve) and pour the milk through the strainer. Squeeze and press the pulp to remove as much of the liquid as possible (this will take a couple of minutes). You can discard the pulp, save it for baking, or dehydrate it and then grind it into flour for later.
- Transfer the nut milk back to your blender and add in the Irish moss gel and sea salt. Blend on high for 15 or so seconds until smooth, then pour into your pitcher or storage container and stir in the remaining 3 cups of filtered water.
- To make the chocolate milk, pour 4 cups of the prepared plain nut milk back into your blender.
- Add to it the raw cacao powder and dates, and blend on high speed for 30 seconds or until smooth.
- Serve chilled, or warm over the stove for hot chocolate!
Notes [2]
Nut milk will keep for 3-4 days in a sealed container in the fridge. It’s best to let the milks chill for a couple of hours after you first make them, as the Irish moss will continue to work its magic.
This makes a lot of milk, so feel free to cut the recipe in half if you’re not like us and going through an obscene amount each day.
Copyright © 2023 Amanda Maguire for Pickles & Honey
