DIY Cacao-Chai Almond Milk

Justin’s been threatening to make almond milk for the past month.  (Just like he’s been saying he’s going to join my yoga class for the past 3 years:) He’s much more interested in DIY projects and cooking so it was only expected that the almond milk came first.  The end product turned out really amazing, even better than the artisan cold pressed juices we find at Whole Foods or the farmer’s market.

Here’s what you’ll need:

1 lb. raw almonds
4 cups of filtered water per 1 cup of almonds
3 cinnamon sticks
8 whole cloves
1/2 TBSP nutmeg
4 TBSP vanilla extract
4 TBSP raw cacao nibs
4 TBSP raw honey
16-20 pitted dates

Tupperware container (large enough to hold all raw almonds and some water), Vitamix—or food processor, cheese cloth, fine mesh strainer, mason jars or other container to store almond milk.

Soak almonds in a tupperware container using filtered water for a minimum of 8 hours and up to 2 days.  Strain the almonds and measure the almonds one cup at a time before putting it into your Vitamix or food processor.  Add 4 cups of filtered water to the processor per cup of almonds.

We can’t go much further in the process without having a little beverage! Tonight Justin drinks some “sipping rum” out of a glass from his favorite brewery.  This rum will soon be used to make our own vanilla extract!  Recipe to come soon.

Add nutmeg, vanilla, cacao nibs, dates, and honey to the mix (everything except cloves and cinnamon).  You’ll have to make multiple batches in your food processor/mixer so add portions of these ingredients at a time.  You’ll be putting all the processed almond milk in a large bowl at the end, so don’t worry about splitting everything up exactly.

After all the almonds are blended with the water, nutmeg, vanilla, dates, and honey, put it all into a large bowl and add the whole cloves and cinnamon sticks.  Whisk around and let sit for 30 min.  Using a cheese cloth and a fine strainer over a large bowl, filter the almond milk mixture.

This is what you’ll have leftover!  These leftovers will make AMMMAZING almond-coconut macaroon balls! I need to get on that.  Depending on how “smooth” you like your almond milk, you may want to strain the milk twice through the cheese cloth.

And the finished product!  It was so good that Justin woke up with an almond milk hangover. The cloves and cacao give it a chocolate-chai taste–a little bit of a root beer float flavor too! Enjoy!!