Almond milk is super thick and creamy

Wendell was the instructor who taught me how to drive safely during my first summer in high school. He also taught me valuable lessons about road safety. He was not only able to give instructions without sounding stern, but he also loved donuts. He was a man after my heart.

Wendell conducted a poll, and all of us agreed to steer the light blue driver’s education van towards Lamar’s Donuts in a nearby town and stock up on sugar, fats, and dairy products before heading out for hours and hours of driving training.

When I was in high school, my favorite donut to buy at a shop was either a maple long-john (or 2) or a full-fat chocolate milk jug. Oh, glory. Oh, glory. But I was only 15 years old and very thin. I went to school during the summer to learn to drive. CUT ME SOME SLEIGHT.

It’s not that I no longer love maple-long johns or super thick chocolate milk. What has changed, however, is my body’s apparent lack of ability to process milk. While I still enjoy a donut once in a while, this milk thing needs to change.

You can make your own super thick chocolate almond milk. It is dairy-free and soooooooo delicious!

This milk is easy to make. It only requires three ingredients, which you probably already have. Ingredients include:

Filtered Almond water

Dark chocolate without dairy

A blender of decent quality and a cheesecloth, nut milk bag, or very thin towel is all you need. If you have a fine mesh sieve, that might work, but I did not. It was too pulpy for my taste.

You can even make it in the afternoon if you are in a rush. We now know that you can soak almonds in boiling water for about an hour and then blend them into milk.

For those of us who are not in a hurry, overnight soaking will work. Almonds can soak overnight to become plump and then double in size.

This almond milk was exactly what I wanted:

Thick

Creamy

Not too sweet

Super Chocolate

It is totally Delicious with a Donut (or Anything)

I hope you enjoy this milk. I have almost finished my milk and am already thinking of other flavors. Please vote on your favorite flavors below.

Ingredients

• 1 1/2 cups raw almonds
• Filtered water in 3 1/2 to 4 cups
• Chop 1 cup dark or semisweet chocolate without dairy.

Instructions

• Almonds can be soaked in warm water at room temperature overnight. Cover them with water until they are fully submerged, plus one inch. There is no need to cover. Use boiling water to reduce the soaking time.
• Drain and rinse almonds the next day under running cool water.
• Add almonds to a blender and add filtered water. The more water you use, the thinner your mixture will be. Cover tightly with a lid and a cloth in case liquid leaks through.
• Blend the almonds and milk on high speed for one minute or until it looks creamy.
• You can strain almond milk using a cheesecloth, a nut milk bag, or my personal favorite: an ultra-thin dish towel. Pour the almond milk into the towel and then lift the corners and squeeze gently until the liquid is only left in the bowl. For more visual assistance, check out this recipe.
• After the milk has been thoroughly strained, you can keep the pulp and add it to baked goods such as muffins or quick breads. You can make your choice.
• Add your chocolate to a small bowl and melt it in increments of 30 seconds in the microwave or a double boiler.
• Pour 1/3 cup almond milk into the bowl once it has melted. Whisk to combine. (Amount is as written on original recipe // adjust for batch size). You want to make a “sauce” of chocolate so that it can easily be mixed with the milk.
• Add the almond milk to the mixture and whisk well. Adjust flavor according to taste. Add more chocolate using the same method. You can also add another sweetener or cocoa powder to give it a more balanced chocolate flavor.
• Store in the refrigerator for several days. Shake well before serving. This can also be frozen for long-term storage.