Creamy chocolate almond milk made with just 3 ingredients! You’ll never go back to store-bought again.
Low Carb, Keto, Paleo, Whole30, Vegan, 21 Day Fix, Grain Free, Gluten Free, Dairy Free, Soy Free
I have fallen in love with almond milk. Since I’m not much of a dairy person, I decided to switch to almond milk a few years ago. I love the flavour of almonds, so naturally I love the flavour of almond milk. And I’m so happy it comes in chocolate!! I absolutely love anything chocolate. I use it in my Oatmeal Cookie Cereal and daily shakes as well. I’ve been buying the “unsweetened” version for a long time now as it doesn’t have sugar in it and it’s less calories and fat than the regular version.
But have you ever read the ingredients on the side of the box? There are a few additives in it, which always make me a little leery. After doing some research and coming across this article, I became concerned with the additive, carrageenan. While it’s a “natural” additive used to make the milk thicker, it does seem to cause inflammation in our body, which isn’t good for us.
Now, I’m not saying to panic and throw out all your almond milk that contains carrageenan. I’m sure in moderation, it is fine. That being said, since I drink almond milk on a regular basis, I’ve decided to make my own from now on. **I have found almond milk in the store without carrageenan, but I haven’t found “unsweetened chocolate almond milk” without it. So just be sure to read the label before buying.**
I really had no idea how EASY it is to make your own almond milk at home. Like, ridiculously easy.
I know you already have all the ingredients on hand! I would recommend buying a nut milk bag though as it makes straining the milk a lot easier. I bought mine on Amazon, but I’m sure you can find them at your local health food store as well.
The only thing you have to do ahead of time is soak the almonds. I soaked mine overnight, but you could soak them all day, then make your milk in the evening, or else soak them in hot boiled water for about an hour if you need to speed up the process.
The flavour is a lot deeper and richer than the store bought kind, and I liked that I could control the sweetness. You’ll just have to shake it before using as it tends to separate. You can use more water if you want to make it go farther and last longer. It won’t be as creamy, but it tastes just as delicious.
I would love to make vanilla almond milk too by adding in some vanilla…and maybe a touch of cinnamon! Ohhh…I bet this would taste great in coffee! Enjoy.