Homemade Chocolate Hazelnut Mylk

September 28, 2014

Homemade Chocolate Hazelnut Mylk

Don’t hate me for bringing this luxurious recipe into your life.  I came across an Instagram pic from superfood guru Julie Morris that inspired me.  Warmed chocolate nut milk with cinnamon, black pepper and my favourite superfood, maca!  I want to be her with a little bit of my other idol, Kimberly Snyder.  There.  I’ve just put that out into the universe! It’s going to happen now, right?

IMG_8936

Hazelnuts are the perfect fall and winter nut.  It kind of reminds me of Christmas (sshhhh, I know. It’s waaay to early to talk about that just yet).  But, hazelnuts impart that warming feeling that you want on chilly Fall days and evenings.

Here we go:

Homemade Chocolate Hazelnut Mylk

1 cup of raw hazelnuts (soaked for a minimum of 2 hours, ideally overnight)
4 cups of clean, filtered water
4 tablespoons of raw cacao (not cocoa)
1 tsp of vanilla
5-6 dates (optional) or drops of stevia to taste (optional)
Pinch of salt

Directions:

1) Take soaked nuts and with water blend for 2 minutes in a high-powered blender.

2) Strain through a fine-meshed sieve or a nut bag.

3) Return milk to the blender and add all your flavourings.

4) Store in the fridge for up to 3 days.

Keep your eyes open for my Glute-free Chunky Monkey Chocolate Oatmeal as this makes the perfect companion.