Cheaters Mexican Chocolate Almond Milk Recipes

Steps:

• SOAK ALMONDS:.
• Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
• SOAK DATES:.
• Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
• TO MAKE THE ALMOND MILK:.
• Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
• Add the remaining cup of water and blend until smooth.
• Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
• Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
• Discard the pulp from the strainer.
• Transfer milk to a sealed container and store in the refrigerator for up to five days.
• It will separate, so shake well before using.

Steps:

• Stir coconut-almond milk blend, cocoa powder, maple syrup, brown sugar, vanilla extract, and salt together in a saucepan over medium heat; stir with a whisk to dissolve solids while the mixture heats to your desired temperature.