This is one of my favorite healthy treats to make these days. It’s sweet, rich, and just one glass satisfies my craving for something sweet in the afternoon. You can make it in 20 minutes and serve it hot or cold. Your kids will love it and you will too. It keeps for up to 72 hours in the fridge, but it’s so good it never lasts that long!
Chocolate Hazelnut Milk
We tried this recipe with both toasted and soaked hazelnuts and found that toasting really brought out the nutty flavor. If you prefer raw milk, simply soak the hazelnuts overnight (or for 4 to 6 hours) and skip the toasting step. Also, if you can’t find cocoa nibs, substitute 2 tablespoons unsweetened cocoa powder, it’s delicious!
1 cup Raw Hazelnuts
3 cups Water
¼ cups Agave
1 teaspoon Vanilla Extract
6 Tablespoons Cocoa Nibs OR 2 Tablespoons Unsweetened Cocoa Powder
Adjust oven rack to lower-middle position and heat oven to 325ºF. Place hazelnuts in a small baking pan and toast until fragrant and slightly darkened in color, 12 to 15 minutes. Place all ingredients in a blender and puree until very well processed, about a minute. Let stand to blend flavors, 5 to 10 minutes. Strain through a fine mesh sieve and serve warm or chilled.