This post is sponsored in partnership with NOW Foods. All opinions expressed, as always, are my own. I only work with brands who I trust and can recommend personally. Thank you for your support!
Okay I have a confession… I’ve been splurging a little on this one chocolate milk lately. It’s basically chocolate milk for grownups and I just love it so much. I often replace my coffee a couple days a week with a bottle of this stuff. It’s SO GOOD.
But… also an expensive habit. And I’m all about “treat yo self”… however we also just bought a house and are in the works of furnishing our home. So I really need to start thinking about how certain spending habits tend to add up.
So I set out to make my own superfood chocolate milk at home. I like to experiment with different healthy food supplements and two of the “superfood” ingredients in these chocolate milks are maca and reishi. I’ll leave it to Brittany to go into detail about these supplements but in short maca is a great supplement that is said to help play a part in balancing your hormones, while Reishi has similar benefits and is said to boost your immune system. I had already invested in both of these powders to add to my morning coffee and toss in smoothies… but every time I passed by the coolers with these drinks in them I found myself adding them to my grocery cart. And each time thinking, “If you have both of these powders at home, why aren’t you just making these drinks yourself?”
SO that is what I set out to do. And I will say I am pretty pleased with the results.
what you need
- raw cashews
- filtered water
- full-fat coconut milk
- maca powder
- ground cinnamon
- ground ginger
- coconut sugar or medjool dates
- pure maple syrup
If you’re a long-time reader of FMK you may be familiar with my partnership with NOW and how much I love their products. I was able to use so many ingredients from them to bring this homemade nut milk to life! Their organic cocoa powder, organic raw cashews, coconut sugar, and pure maple syrup. NOW has so many great products I use on a daily basis at really affordable prices.
If you’ve never made homemade nut milk before it’s actually quite simple. It just takes a little patience and a tiny bit of work –the work part being squeezing out/straining the milk through a cheesecloth or nut milk bag.
But first you soak your nuts–I am using cashews here. Then once those are soaked everything goes into a high-speed blender or heavy-duty food processor. Truth be told I’ve seemed to misplace my blender during the move, hence my use of the food processor here.
Then you strain everything through a quality cheese cloth or milk bag into a large bowl. What is left in the bag is your nut pulp, which you can dry out to use for later if you’d like. And that is really it! Just transfer your nut milk into a glass bottle, cover and refrigerate until ready to drink.
This superfood chocolate milk is so delicious and I can’t believe it took me this long to make homemade nut milk! It is kind of like making your own nut butter… Once you have the right equipment and you discover how easy it is, homemade is where it’s at! Now to start making my own kombucha…
- Soak cashews covered in a bowl of room temperature water for 6-8 hours. OR soak cashews in a pot of boiled water for 45 minutes.
- In bowl of heavy duty food processor or high speed blender, add all of the ingredients. Process for 2-3 minutes. Remove lid and use spoon to check for sweetness – add to taste as necessary. Blend again. There will be some coconut cream residue left in bowl. Scrap with spatula and mix in as much as you can.
- Using cheese cloth or nut milk bag and large bowl (enough for 5-6 cups of liquid) carefully pour nut milk mixture through strain, squeezing out all of the liquid. What remains is the pulp – you can dry out to use as a nut meal for later.
- Transfer chocolate nut milk to glass jars with lid. Refrigerate until ready to serve.
*Should also be able to sub almonds
**can also sub 2 pitted medjool dates
Prep time refers to soaking cashews in boiling water.
To dry nut pulp, spread onto baking sheet and bake for 170 for 2-3 hours until dry. Process in food processor to get fine meal. Store in covered container in fridge until ready to use.
- Serving Size: 1/6th
- Calories: 289
- Sugar: 8g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
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