A sophisticated and deliciously nutritious chocolate drink using homemade nut milk.
Recipe and words Rachel Grunwell. Photography and styling Aimee Finaly-Magne.
I first started making nut milks after meeting my husband, who has a dairy intolerance. He always joked his situation was amusing given he grew up on a dairy farm and milked cows, yet could never enjoy his efforts.
I’ve come to love making nut milks for drinking because they are so delicious – and I love, too, that they are full of goodness. This chocolate version is divine. I have to stop myself from drinking the lot in one sitting.
Homemade Chocolate Coffee Hazelnut Mocha
1 cup hazelnuts (soaked overnight in water)
2 cups filtered water
¼ cup cacao powder (we used Ceres Organics)
2 pinches of vanilla bean powder
a shot of coffee (we used Nespresso), optional
Place the drained, soaked hazelnuts in a blender along with the rest of the ingredients except the coffee. Blend until smooth. Let the milk drip through a muslin cloth or sieve to seperate it from the pulp. Then place the silky-smooth milk in the fridge to drink when you wish.
For grown-ups, an appealing alternative is to warm some of the milk and add a shot of coffee. While I love it this way, drinking the milky goodness straight from the fridge is equally delicious.
Rachel is a mum, marathoner, writer and yoga teacher. For more from Rachel, visit inspiredhealth.co.nz