There’s no need to let chocolate milk be a thing of your non-vegan past. Instead, get out your blender to make the perfect plant-based milk using hazelnuts, cacao nibs, dates, and water. This delectable beverage is tastes great in a cold glass, but it can also add a sweet kick to cereal or a café mocha.
Makes 4 cups
What you need:
1½ cups hazelnuts, soaked overnight
2 tablespoons cacao nibs, soaked for 15 minutes
2 Medjool dates, pitted and roughly chopped
3 cups water
2 tablespoons cacao nibs, soaked for 15 minutes
2 Medjool dates, pitted and roughly chopped
3 cups water
What you do:
1. Drain the soaked hazelnuts before blending.
2. Into a high-speed blender, blend hazelnuts, cacao, dates, and water for one minute.
3. Through a mesh nut-milk bag hung over a deep bowl, pour mixture. Allow mixture to drip on its own, and gently squeeze the pulp to release all the remaining liquid. Serve chilled.
Photo courtesy of Susan Tucker
