Cheater’s Mexican Chocolate Almond Milk |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Based on a recipe from Stephanie Tourles' book, Raw Energy. She says, “Craving something rich, creamy, and chocolaty? This quick, delicious beverage will satisfy the kid in everyone. Raw cocoa, almond butter, and cinnamon blend together to form a smooth, indulgent yet highly nutritious beverage to add zip to your day. Great poured over a bowl of muesli, too! For a spicy variation suitable for a holiday part, substitute a dash of nutmeg for the cinnamon and cocoa, and you’ve got a vegan version of raw holiday nog, sans eggs.” Ingredients:
2 cups purified water |
3 tablespoons raw almond butter |
1 tablespoon raw cocoa powder (cacao) |
1 tablespoon raw honey or 1 tablespoon agave nectar |
1 dash ground cinnamon |
1 pinch sea salt |
Directions:
1. Add water, nut butter, cocoa powder, honey, cinnamon, salt, and vanilla in a blender and blend on medium until smooth, about 30 seconds.
2. Transfer the nut milk to a liquid storage container and store in the refrigerator for 2 to 3 days. It also freezes well.
3. Some separation will occur so shake vigorously before using.
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