Description
This Chocolate Cashew Milk is rich, creamy, and wonderfully chocolatey! Made with raw cashews, cocoa powder, maple syrup, and vanilla, it's a delicious homemade alternative to regular chocolate milk. It's completely dairy-free, easy to make in a blender, and perfect for the whole family. Enjoy it chilled, pour it over your breakfast oats, or add it to your favourite smoothies!
Ingredients
- 1 cup raw, unsalted cashews
- 4 cups water
- 3 tablespoons maple syrup
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
Step 1: Soak the Cashews (If Needed)
- If you're using a regular blender, place the raw cashews in a bowl and cover with hot water. Soak for 15 minutes, then drain and rinse. If you're using a powerful high-speed blender, you can skip this step.
Step 2: Add the Ingredients
- Add the cashews, 4 cups of fresh water, maple syrup, cocoa powder, vanilla extract, salt and optional cinnamon to your blender.
Step 3: Blend Until Smooth
- Blend on high speed for 1–2 minutes, or until the cashews have completely broken down and the chocolate cashew milk is smooth and creamy.
Step 4: Taste and Adjust
- Taste your chocolate cashew milk. Add a little more maple syrup if you prefer it sweeter, or a splash of water if you'd like a thinner consistency. Blend briefly to combine.
Step 5: Chill and Serve
- Pour the chocolate cashew milk into a clean bottle or jar and refrigerate until chilled. Shake well before serving, as natural separation may occur. Enjoy!
Notes
What if I don’t have time to soak the cashews?
If you’re in a hurry, you can do a quick soak by pouring hot water over the cashews and letting them sit for 1 hour. This will soften them faster, though soaking overnight is ideal for the creamiest results.
Adjust Sweetness: Taste and adjust the sweetness to your liking. You can use more or less maple syrup or try a different sweetener if preferred.
Blend in Batches: If you’re making a large quantity, blend in smaller batches to ensure everything mixes evenly and smoothly.
Use a High-Speed Blender: A high-speed blender ensures a smoother, creamier texture. If you have a standard blender, you might need to blend for a bit longer to achieve a similar result.
Adjust Consistency: If you prefer a thinner milk, you can add a bit more water when blending. Conversely, if you like it thicker, use less water.
Refrigeration: Store your chocolate cashew milk in an airtight container, such as a glass jar or bottle, and refrigerate. It will stay fresh for about 3 days. Make sure to shake it well before using, as natural separation is normal with homemade nut milk.
- Prep Time: 10 minutes
- 15 minutes: Soaking time
- Category: Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 11.5 g
- Saturated Fat: 2.3 g
- Carbohydrates: 34 g
- Fiber: 2.5 g
- Protein: 5.5 g