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Showing are 2 small glasses containing a homemade cashew chocolate milk on a small wooden board placed over a beige hand towel. There are a few cashews on the side and a large jar with more of the milk.

Cashew Chocolate Milk - Healthy recipe

5 from 1 vote
This homemade cashew chocolate milk is healthy, thick, creamy and so chocolatey! So easy to make, even without fancy equipments.
Prep Time10 mins
Cook Time0 mins
Cashew soaking time8 hrs
Total Time8 hrs 10 mins
Servings 5 cups

Equipment

  • Blender
  • Optional: equipment to strain the milk

Ingredients
  

  • 1 ¼ cup raw cashews - soaked for 8-12 hours, then drained and rinsed
  • 4 cups water
  • 4 ½ tbsp raw cacao powder
  • 5 tbsp maple syrup

Instructions
 

  • Start by soaking the cashews. I like to soak them at night so I can make the milk the next morning. Then drain and rinse.
  • Add the cashews and all the other ingredients to a blender. Blend until smooth, for 30-60 seconds.
  • Then, strain the milk. This step is optional and will depend on how long you blended the milk for and the strength of your blender. You can verify the texture of the milk by using a spoon and see if you need to strain your milk or not. Or, simply strain it to be sure to remove larger pieces of nuts if there are any.
    To strain, place a nut milk bag over a large bowl, then pour the milk into the bag. Then, lift the sides of the bag, twist the bag to trap the milk to the bottom and press to help strain the milk out. Other methods can be used to strain your milk (see blog).
  • Transfer the milk into a pourable container in the fridge. Keep in the fridge for up to 5 days. Stir well before pouring.
  • Serve over your cereal, use when cooking oatmeal or add to your smoothies. My favorite way is to simply enjoy it straight from a glass!

Video

Notes

  • You can use any types of blender to make cashew milk (this is not true for all nut milks). If using a regular blender, then be sure to soak your cashews first and you might want to strain it to ensure a super smooth texture.
  • Cacao powder is better than cocoa powder when make this nut milk. It is less processed and yields a very chocolatey flavor. If you only have cocoa powder, it's fine! Use it and taste to see if you need to add more.
  • Customize your chocolate milk by adjusting the amount of cacao powder and maple syrup. Simply taste along the way as you blend!
  • Make a Mexican cashew chocolate milk: Add a pinch of cinnamon + cayenne pepper to your blender.
  • Make a vegan hot chocolate: Simply stir very well your milk, then pour either in a microwave safe mug or a small sauce pan and warm your milk! Dress your hot chocolate with whipped cream and a drizzle of melted dark chocolate.
  • Make it even healthier: Skip the maple syrup and blend a large and soft pitted medjool dates with the other ingredients. Start with about 4 dates and adjust as you taste. Dates are easier to blend if using a high-speed blender.
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