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Chocolate Mylk (No, That's Not a Typo, It's a Raw, Healthy Chocolate Almond Milk & "Simple Saturday Sipper")

Posted Jan 16 2010 2:01am
I have never been much of a milk drinker. I am not sure where it started but it was certainly compounded by my kindergarten days when a red wagon of little cartons containing whole milk was pulled up outside the classroom in the morningallowed to sit there for few hours and then we were forced to drink it warm at lunch. Yuck--it still haunts me today! The only decent day was Friday when there was chocolate milkalbeit warm chocolate milk. Anyway I grew up just using milk for cerealto dunk warm chocolate chips cookies inor in recipes and getting the occasional craving for (cold, thank you very much) chocolate milk. Lately I have given up most all dairy as I am not convinced it does my body (or lungs) good. I am missing the cheese a lotyogurt a bitand milk not so muchexcept I am still getting those occasional cravings for a cold glass of chocolate milk. Re-exploring "Ani's Raw Food Kitchen" by Ani PhyoI was inspired to try her Chocolate Mylkone of her raw many "mylks"--dairy-free milk substitutes made from nuts or seeds blended with water. With cocoa powder providing the chocolateand dates for sweetnessit also seemed a good way to eliminate the processed sugar chocolate milk usually contains.

Chocolate Mylk
"Ani's Raw Food Kitchen" by Ani Phyo
(Makes 4 Servings)

1/2 cup almonds
1/2 cup pitted dates
3 Tbsp cocoa powder or cacao nibs
pinch sea salt

5 cups water

Put the almondsdatescocoa powdersalt and water in the blender and blend until smooth. Will keep for four days in the fridge.

Per Serving: Calories 141protein 5gcarbohydrate 15gfat 8gsugar 8gPercent Daily Values: potassium 7%calcium 6%iron 7%vitamin E 21%riboflavin 9%phosphorus 10%magnesium 17%zinc 5%copper 16%manganese 23%dietary fiber 16%.

Actually really good! Do I sound surprised? It actually tasted better and more authentic than I expected it to. The texture was a little offslightly thickeven blended in my Vita-Mix (Phyo recommends 30 seconds in a high-powered blender1 minute in a conventional blender)but a quick pour through a mesh strainer made it nice and smooth. It hit the spot and resolved the craving--plus it was fun to experiment. I would make this again and also plan on trying the basic Vanilla Mylk and her Cinnamon Banana Buttermylk made with cashew butter.

Happy Saturday!
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