Super Thick DIY Chocolate Almond Milk

DIY Almond MilkPerhaps the best part of driver’s ed my freshman summer of high school – besides the invaluable lessons I gained in conducting myself on the road, of course –  was my instructor, Wendell. Not only did he have the innate ability to grunt instructions without sounding cross, he loved donuts. A man after my own heart.

Soaked AlmondsWendell took a poll one day and we all agreed that we should steer our school’s light blue driver’s ed van toward the Lamar’s Donuts one town over and load up with sugar, fat and dairy be before we set off for hours of driving practice.

As a high schooler, my absolute favorite thing to get at a donut shop was a maple long john (or two) and a jug of full fat chocolate milk. Oh glory. I know, the two worst things I could possibly pick for myself nutritionally speaking. But, I was 15 years old,  rail thin and going to school in the SUMMER to learn how to drive. CUT ME SOME SLACK.

HOW TO MAKE ALMOND MILK | minimalistbaker.comChocolate Almond Milk Recipe | minimalistbaker.comThe moral of the story: My love for neither maple long johns nor super thick chocolate milk has faded. But what has changed is my body’s apparent inability to process dairy anymore. So, while I can still indulge in a donut every once in a while, the milk thing has got to change.

Enter: Homemade Super Thick Chocolate Almond Milk. It’s dairy free and soooooo delicious!

Super Thick Chocolate Almond Milk Recipe | minimalistbaker.comThis milk is simple to make, requiring just 3 ingredients and supplies you likely have on hand. Ingredients are:

Almonds
Filtered water
Dairy-free dark chocolate

Equipment includes a decent-quality blender and a very thin towel, cheesecloth or nut milk bag. You can try with a fine mesh strainer but I didn’t have much luck (too pulpy and I’m not much for pulp in my milk).

Super Thick Chocolate Almond MilkThe best part is, you can make this in one afternoon if you’re in a hurry. Thanks to the genius of Kathy, we now know you can actually soak your almonds in boiling water, which makes them ready to blend into milk in about an hour!

But, for those of us who aren’t in a time crunch, overnight soaking is the way to go. The almonds are able to take their time and soak to get all plump and doubled in size for blending.

Super Thick Chocolate Almond Milk | minimalistbaker.com recipesThis almond milk is just what I was hoping for:

Thick
Creamy
Not too sweet
Super chocolatey
And totally delicious with a donut (or anything)

I hope enjoy this milk! I’ve nearly finished mine off and am already dreaming up other variations. Votes on flavor ideas are welcome below.

DIY Chocolate Almond Milk

4.7 from 9 reviews
Super Thick DIY Chocolate Almond Milk
 
Prep time
Cook time
Total time
 
Super thick chocolate almond milk made with just three ingredients and without fancy equipment.
Author:
Recipe type: Beverage
Cuisine: Vegan
Serves: 4-6
Ingredients
  • 1.5 cups raw almonds
  • 3.5-4 cups filtered water
  • 1 cup dairy-free dark or semisweet chocolate, chopped*
Instructions
  1. Soak your almonds in warm water overnight at room temperature. Cover with enough water to ensure they're fully immersed plus 1 inch of water. No need to cover. If you're in a hurry, use boiling water - should reduce soaking time to 1 hour.
  2. The next day, drain and rinse your almonds under cool running water.
  3. Add almonds to a blender with 3.5 - 4 cups filtered water (the more water, the thinner it will be) and cover tightly with lid and a towel just in case any liquid seeps through.
  4. Blend on high for 1 minute or until the milk looks creamy and only small bits of almonds are visible.
  5. To strain the almond milk you can either use a nut milk bag, cheesecloth or my favorite: a super thin clean dish towel. Simply lay the towel over a mixing bowl and pour on almond milk, then gather the corners of the towel, lift and gently squeeze the liquid into the bowl until only the pulp remains. See this recipe for more visual help.
  6. Once the milk is thoroughly strained, you can either keep the pulp to add to baked goods (such as muffins, quick breads, granolas) or discard it. Your choice.
  7. To a separate small bowl, add your chocolate and melt in 30 second increments in the microwave, or over a double boiler (a large bowl over a saucepan with an inch of simmering water).
  8. Once melted, spoon 1/3 cup of almond milk into the bowl and whisk to combine. You're wanting a chocolate "sauce" so it will more easily mix with the milk.
  9. Once combined, add to the almond milk and whisk until well combined. Taste and adjust flavor. You could add more melted chocolate using the same method, or even another sweetener of choice or cocoa powder for a more well-rounded chocolate flavor.
  10. Transfer to a container with a lid and store in the fridge for several days. Shake before serving. You could also freeze this for longer-term storage.
Notes
*If you don't have chocolate on hand, you can sub 1/4 cup cocoa or cacao powder and 2-3 dates for sweetness during the blending process.
*Nutrition information is an estimate and reflects one of 4 8-ounce servings.
Nutrition Information
Serving size: 8 ounces Calories: 50 Fat: 3 g Saturated fat: 0 g Carbohydrates: 6 g Sugar: 5 g Sodium: 180 mg Fiber: 1 g Protein: 2 g

 

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Comments

  1. says

    This looks incredible! We’re nuts about chocolate milk over here, but since I cut out dairy and most of the ingredients in store-bought almond milk, it’s been tough.

    The tip about cocoa powder and dates will be especially helpful — that switch makes it totally Paleo. Thanks for sharing!

  2. says

    For some reason I’ve never actually considered making my own almond milk, but after reading this recipe it doesn’t seem intimidating. A 2014 resolution: eat more dark chocolate. :]

  3. says

    I have used the leftover nut pulp as a ricotta-like filling in fabulous lasagna, or other such uses. Season it up with some miso, nooch, herbs, garlic, or whatever suits your use, and nom! :)

    Also, if you use hot water to blend with the nuts, they get finer, faster, and it seems more of the richness enters the milk (melts the fats in the nuts?) Try adding only enough water to get the nuts to blend, until super creamy, then add enough to be liquid-y, blend, then strain. Or just strain the thicker mix, and add water to taste.

    You wanna get really crazy good stuff? Add coconut flour to the blending nuts and hot water. The resulting milk is rich enough to stand up to coffee, without breaking down or getting bitter (which almond milk seems to do in coffee). Joy!

    • says

      Thanks for the tips! I’m still an almond milk novice but your advice is so helpful! And coconut flour? MIND BLOWN. Thanks again!

      • says

        Oh, man, coconut flour!! Yeah. I ran across that in a bulk bin and grabbed up a bunch. It’s so cool. It makes a fabulous breading for tofu, too.

    • Lileana says

      How much coconut flour do you mix in? And do you add the coconut flour in the blender with the water and almonds? Obviously before you strain in out.

  4. says

    I’ve never been a ‘plain’ milk drinker, but give me chocolate milk and I’m yours! Chocolate soy milk has a funny taste, I’ve found, and I’ve never tried package chocolate almond milk, but this looks GOOD!

  5. says

    These pictures are so beautiful! I did a homemade almond milk recipe myself, but couldn’t really figure out how to make the pictures stand out…after all it’s just almond milk. The pink background is super fun and I love it. I never thought to make homemade chocolate almond milk though, thanks for the yummy recipe.

  6. says

    Oh I love chocolate almond milk! I have an intolerance to dairy, too – but I think chocolate almond milk is even better than chocolate cow milk. Your’s looks so fabulous! I need to try making this super soon.
    Pinning!

    • says

      Abbie, I think you’re right! I like the chocolate almond milk even BETTER than the dairy chocolate milk of my youth. High fives for that!

  7. Karin says

    Oh yum!! So minimalist donuts next? Haha. This looks sooo good, perfect for the January blues that comes with the end of the holidays! Making this asap!

  8. says

    I’ve recently had to give up milk, and it has been really difficult. I’ve been known to go through a carton of milk a week, and now I just drink water. But this recipe gives me hope– thank you so much for sharing! I can’t wait to give it a try!

  9. Betsy says

    How would you make vanilla instead of chocolate but still keep it unsweetened? Just add some pure vanilla extract at the end? I LOVE chocolate milk but was thinking of making this for using in smoothies so would like vanilla instead. Thoughts?

    LOVE your blog! Happy New Year!! :)

    • says

      Betsy, good question! Yes I would recommend a vanilla blended in before straining, or vanilla extract whisked in at the end. Hope that helps!

  10. says

    Gah, I want a glass of this SO badly! Silk makes a dark chocolate almond milk that I go crazy for…I can only imagine how much more delicious it would be to make it myself! I don’t have a high-powered blender – do you think I could get away with using my food processor?

    • says

      Amanda, this should work! It may not be as creamy as with a blender but it will probably do fine. Two tips I have for this method: 1) Make sure you cover your food processor with a towel as it’s likely to splash while blending. And 2) try blending the almonds twice, doing two “loads” with less water each time rather than one big batch with the full amount. This should help you get the most out of your almonds and ensure your food processor doesn’t get overloaded with liquid. Let me know how it goes!

  11. Kim Y says

    I can’t wait to whip up a batch of this! Thank you for sharing your fabulous recipes!

    Do you know if I can freeze the nut pulp for later use?

    Thank you!

  12. Cheryl says

    I make almond milk all the time (never chocolate, however!! Gotta try it!) and usually put in a little homemade vanilla (thanks, Joy the Baker) and a squirt of agave. I use the almond pulp just like almond meal, in muffins, etc. Just spread it out on a cookie sheet and put in a warm (not hot) oven for awhile to dry it out. I freeze it and use it whenever I need almond meal.

    • candice says

      Oh thank you!!! I was wondering if it could be used as almond meal but I didn’t think it wowould work being moist, I didn’t even think of putting it in a warm oven!! Glad I have a keep warm option on mine :)

  13. G says

    Note:
    Boiling any kind of nut over 45 degrees boils out all the nutritional values.

    I am definitely going to make this tomorrow with cacoa and dates with almonds.

    Sounds very DeLish and YummY

    Thank you for sharing

  14. says

    Homemade almond milk definitely is the best! I’ll have to try this chocolate version for sure. At Veganosity we make an amazing Maple-Vanilla almond milk! You should definitely give it a try.

  15. Ely says

    Sadly I think the chocolate I used wasn’t the right quality for this recipe (I used ghiradelli 60% baking chips because that’s all I had on hand, they probably weren’t dark enough). Adding cocoa powder helped but the end result just isn’t quite the right flavor for drinking straight. However, this stuff is awesome for making hot cocoa and mug brownies (they are so fudgy, it’s crazy)! Thank you so much for sharing!

  16. Elle says

    I came across your site while looking for a granola bar recipe and am OBSESSED with everything you post! Can’t wait to try this.

  17. Ariel says

    I’m so glad I found this. I have Celiac’s and my boyfriend is lactose intolerant, and I’ve been hankering for a good almond milk. I’ve always been so scared to make it, because I would of course screw it up, but this sounds completely do-able!

  18. says

    Thank you so much for posting this! I love homemade almond milk so much, it’s hard to believe it could get better–but I think it just did. We put this recipe in our blog post “Celebrating National Milk Chocolate Day”

  19. anthony says

    Dark Chocolate is expensive here, Was wondering if we can follow the steps accordingly, and just skip the chocolate part to make quality almond Milk ? Or Can I use organic CaCao in place of the chocolate?

    • lissa says

      yes, i’ve used it before with no problems yet. just spread it on a cookie sheet and put it in the oven at a low-med temp to dry

  20. lissa says

    can’t wait to try this! i’ve just started making my own nut/seed milk and it’s actually really fun! a great tip i’ve picked up so far: if you can’t find a good strainer for the nuts/seeds, you can use a trouser sock (hopefully brand new, lol)! Since I’m still looking for a good nut milk bag, I’m using a sock from the dollar store until then!

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