Recipe: Vegan Chocolate Milk

After my adventure in homemade almond milk I was feeling pretty confident about making nut milk with my juicer. I came across a few recipes for making chocolate milk with nuts and definitely wanted to try it out. I realized if I used hazelnuts I could create a Nutella-esque flavor with the milk – yes please!

Domestocrat’s Vegan Chocolate Milk (makes ones 12 oz. serving)
1 cup hazelnuts
2 cups water
1.5 cups filtered water
2 tbsp. cocoa powder
3 tsp. agave sweetener
1/2 tsp. vanilla

Soak the hazelnuts in 2 cups of water for at least 24 hours. Follow the instructions according to the manufacturer of your juicer – mine recommended a minimum of 24 hours of soaking. Cover them while soaking and put in the fridge.

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When 24 hours are up you’ll notice the hazelnut water is pretty cloudy. Drain and rinse the hazelnuts.

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Next prep your juicer. I like using a plastic bag to line the pulp container of my juicer to make the clean up easier. I used a mason jar under the spout (more on that in a minute).

To “juice” the hazelnuts I put a handful of the nuts in a 1/2 cup measuring cup and topped with fresh, filtered water (see picture below). I then carefully poured that into the juicer. I repeated with 1/2 cup batches until all the nuts had been processed. This yielded roughly 3/4 cup of hazelnut milk.

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To the mason jar I added the cocoa powder, agave, and vanilla. I then topped it off with fresh, filtered water.

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I put the lid on and gave the jar a good shake for 1 minute until it was thoroughly combined. You can totally drink it immediately but I let mine sit for an hour or so in the fridge so that the flavors really came together.

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Holy cow (holy halzenut?), this milk was good! Sweet, chocolatey, creamy, and satisfying – just like chocolate milk should be.

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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