📇 Homemade Silk Chocolate Almond Milk

📝 Ingredients:

• 1 cup raw almonds (soaked overnight, then drained)
• 3–4 cups filtered water (3 for creamier milk)
• 2–3 tbsp unsweetened cocoa powder
• 2–3 tbsp maple syrup OR 3–4 soft pitted dates
• 1 tsp vanilla extract
• 1 tbsp melted dark chocolate (optional, for extra richness)
• Pinch of sea salt (optional)

🧾 Instructions:

1. Soak Almonds:
   Place almonds in a bowl, cover with water, and soak overnight. Drain and rinse.
2. Blend Base:
   Add almonds and 3–4 cups water to blender. Blend on high for 2 minutes until creamy.
3. Strain:
   Pour through a nut milk bag or fine mesh cloth into a large bowl. Squeeze well to extract all milk.
4. Flavor:
   Pour strained milk back into blender. Add cocoa powder, sweetener, vanilla, melted chocolate (if using), and salt. Blend until smooth.
5. Taste & Adjust:
   Add more cocoa or sweetener if needed. Blend again briefly to mix.
6. Store:
   Pour into a clean glass bottle or jar. Refrigerate for up to 4–5 days. Shake before use.

💡 Tips:

• Save the almond pulp for baking or smoothies.
• Use dates for a natural, caramel-like sweetness.
• For extra froth, re-blend before serving or froth with a milk frother.

🍹 Serving Ideas:

• Sip cold or warm like hot cocoa
• Add to smoothies or protein shakes
• Use in coffee or lattes
• Pour over cereal or oatmeal
• Make vegan chocolate popsicles