Cacao nib-infused almond milk tastes great served frothy and chilled or heated up for an extra-special hot chocolate.
Note: Cacao nibs can be found at well-stocked specialty foods and baking stores or ordered online.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.
- Yield:Makes 4 cups
- Active time: 5 minutes
- Total time:12 hours
- 1 cup raw almonds, covered with water by 2 inches and soaked overnight at room temperature
- 2 tablespoons cacao nibs (soaked overnight with the almonds, see note above)
- 4 cups hot (not boiling) water
- 5 teaspoons agave syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain almonds and cacao nibs and add to blender. Add hot water and blend on high for 2 minutes. Carefully pour blended nuts and nibs through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid (ground nuts and nibs can be reserved for another use).
Add agave syrup, salt, and vanilla to almond milk and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.