My guys have a particular weakness for chocolate milk of any description. I suppose that is the same in most families, as I guess there is something so comforting and almost homely about a glass of cold choccy milk. Being off dairy and sugar does make it more of a challenge, as all the store bought pre-made mixtures are just packed to the brim with absolute junk preservatives, E-numbers, sugar and colourants. Homemade to me is by far the best option as the flavours can be jiggled with and so many interesting combinations can be created to please the palate of even the most discerning family member.
The art of homemade nut milk is a very simple thing, it just takes time and a nut bag or piece of muslin. You can follow the beginning part of this recipe to learn how to make a plain nut milk, as the flavours are only added at the very end. The type of nut is also not really relevant, and generally macadamia nuts don’t need to be strained because they process really fine, but my family don’t like any texture in their milk which is why I have chosen to strain it. I also wanted to show the whole process, should you want to use another type of nut.
Soak the nuts in water overnight or at least for 4 hours
Pour the nuts into a sieve and strain out the water, running under fresh water for a thorough clean
Add to a Nutribullet or high speed blender, topping up with fresh water
Blend until milky and creamy
Place a fine sieve inside a bowl (preferably one with a spout)
Add a layer of muslin (or just simply use a nut bag for straining if you have one)
Pour the mixture in
Gather up the corners and start to squeeze the bag so that the milk strains through the muslin. Give it a really good and thorough squeeze as there is loads of milk that needs to come out, it may not feel like it, but there is.
Once the milk is ready, pour it back into a clean blender container and add the flavours for the final product.
Store in a sealed jar in the fridge
- 200g raw macadamia nuts
- 3 cardamom seeds
- 2 cups filter water
- 1/4 cup cocao or unsweetned cocoa
- 1-2 Tbsp maple syrup or medjool dates (sweeten to desired taste)
- tiny tiny pinch of salt
- Soak the macadamia nuts in a bowl of water overnight or for at least 4 hours.
- Drain them off and rinse thoroughly under running water.
- Transfer into a blender container and top with filtered water.
- Blend until smooth and creamy.
- Strain through a nut bag or muslin cloth.
- Pour the milk back into a clean blender cup.
- Add the remaining ingredients and blend well.
- Store in a glass jar with a seal top.
- Add a scoop of grass-fed gelatin (collagen hydrolysate) or protein powder for an extra boost