Cacao Nib Almond Milk Recipe
[Photograph: Lauren Rothman]
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.
Read more: Cacao Nib Almond Milk is Delicious and Easy to Make
What's New On Serious Eats
- Yield:Makes 4 cups
- Active time: 5 minutes
- Total time:12 hours
- Rated:
Ingredients
- 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)
- 4 cups hot (not boiling) water
- 5 teaspoons agave syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
Directions
-
1.
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).
-
2.
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.
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