2-3 cups of homemade nut milk
1.5-2 Tablespoons of unsweetened cocoa (I use Ah!Laska brand - 100% cocoa)
2 dates
Blend!
You may need to adjust the sweetness, depending what nuts you use, and how intense the cocoa is. Gloria's recipe for almond milk is here in Dee's Kitchen. I made this first batch with hazelnut milk, and it was really flavorful. (I am only sipping hazelnut milk at this point, till I'm sure... my husband was a happy camper.)
For the dates, you can substitute another sweetener that works for you. I had a friend taste it who does not care for dates, and she loved it. I will try this again with honey or maple syrup.
Love,
Sara
Chocolate (nut) milk (GF, DF, SF...)
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Nancy - you're so welcome. I prefer pretty dark chocolate - we tinkered a little and you can adjust to make it 'milkier' or sweeter - it's a very forgiving formula. My husband says the hazelnut milk is better than cow-milk ;)
I just made a batch of pistachio milk - and yes, it is a beautiful green! I only sipped - my husband's going to be enjoying that tomorrow, and I hope he will have suggestions for what might blend well with it. I'm looking forward to a new breakfast smoothie with nut milk and bananas.
I have lost weight, though not as much as you and many others have, and I do feel that the nuts, in this very manageable form, are keeping me stable, especially when I'm working. (I am trying not to have 'hopes' about my Enterolab results, since they will be whatever what they are... but I did do the test for almonds...)
I have dreams of a Mexican-ish almond milk with chocolate and a hint of chile/cinnamon, but that's a lot of iffy ingredients that aren't exactly at the top of my essentials list for testing ;)
Hope your kitchen is starting to feel familiar again,
Sara
I just made a batch of pistachio milk - and yes, it is a beautiful green! I only sipped - my husband's going to be enjoying that tomorrow, and I hope he will have suggestions for what might blend well with it. I'm looking forward to a new breakfast smoothie with nut milk and bananas.
I have lost weight, though not as much as you and many others have, and I do feel that the nuts, in this very manageable form, are keeping me stable, especially when I'm working. (I am trying not to have 'hopes' about my Enterolab results, since they will be whatever what they are... but I did do the test for almonds...)
I have dreams of a Mexican-ish almond milk with chocolate and a hint of chile/cinnamon, but that's a lot of iffy ingredients that aren't exactly at the top of my essentials list for testing ;)
Hope your kitchen is starting to feel familiar again,
Sara
Sara,
Your chocolate nut milk sounds delicious! I'll have to try them in the future. You are really taking off with making nut milks. Hazelnut milk sounds good, too. I'm having a hard time imagining the pistachio milk taste, though.
I think the addition of almond nut butter and milk helped me stop the weight gain, too.
Gloria
Your chocolate nut milk sounds delicious! I'll have to try them in the future. You are really taking off with making nut milks. Hazelnut milk sounds good, too. I'm having a hard time imagining the pistachio milk taste, though.
I think the addition of almond nut butter and milk helped me stop the weight gain, too.
Gloria
You never know what you can do until you have to do it.
Gloria,
I'm a little stymied about what to do with the pistachio milk myself, but I think my husband's tastebuds may have suggestions.
Before MC, I made a dessert with a pistachio 'creme' using the cashew-creams that raw/vegan chefs sometimes use. It was based around serviceberries from my garden, and if only I could remember what it was, I might still be able to eat it ;) There was no crust... more like a pudding/parfait.
I think a thicker version of the pistachio milk might be a nice drizzle for some fruit dessert. Or a chicken/turkey dish? Or who knows, Robert may just enjoy drinking it!
I added lemon to my almond milk yesterday, and it was delicious, but caused significant separation. But the clear part was still almond-y tasting. I'm going to do a round of experimenting like that, and will report back.
Love,
Sara
I'm a little stymied about what to do with the pistachio milk myself, but I think my husband's tastebuds may have suggestions.
Before MC, I made a dessert with a pistachio 'creme' using the cashew-creams that raw/vegan chefs sometimes use. It was based around serviceberries from my garden, and if only I could remember what it was, I might still be able to eat it ;) There was no crust... more like a pudding/parfait.
I think a thicker version of the pistachio milk might be a nice drizzle for some fruit dessert. Or a chicken/turkey dish? Or who knows, Robert may just enjoy drinking it!
I added lemon to my almond milk yesterday, and it was delicious, but caused significant separation. But the clear part was still almond-y tasting. I'm going to do a round of experimenting like that, and will report back.
Love,
Sara