Published: · Modified: by Jessica
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This homemade cashew chocolate milk is healthy, thick, creamy and so chocolatey. Also easy to make, everyone can prepare it even without fancy equipments!
Who isn't excited to sip on a glass of cold, rich and creamy chocolate milk? Not from a powdery or syrupy chocolate store-bought concentrate, guys. That one is BAD. No bueno.
I'm talking about an upper class, deluxe and elevated kind of chocolate milk. The one that feels indulgent, but without all the processed kind of taste.
Because yes, you can make the most delicious vegan chocolate milk using only good-for-you ingredients just like that, right in your kitchen! (spoiler alert - no need for high-speed blenders)
Why you will love this homemade cashew chocolate milk
- Thick and creamy
- Easy and uses simple ingredients
- Healthy and a delicious dairy-free alternative to regular chocolate milk
- Rich in antioxidants
- So chocolatey!
Is homemade cashew chocolate milk good for you?
Yes!
- Using raw cacao powder instead of processed products to make chocolate milk will give your milk a strong chocolate flavor without all the bad stuff. Among so many health benefits, raw cacao powder is filled with antioxidants and essential minerals, it can even boost your mood!
- Using cashews instead of dairy milk when making chocolate milk, even if you are not completely plant-based, is not only a super delicious change, but will also bring tons of nutrients to your drink. Cashews are rich in fiber, protein and healthy fats. Eating them regularly can help you stay healthy!
- No granulated or powdered sugar needed. Cacao powder needs a sweetener to make it deliciously chocolatey and less bitter, but you can use maple syrup or any other liquid sweeteners and avoid refined sugar.
Ingredients to make cashew chocolate milk
This recipe only requires 3 ingredients to make:
- Raw cashews: make sure you choose unroasted and unsalted.
- Cacao powder: less processed than cocoa powder and provides a deep chocolatey flavor. If you only have cocoa powder, you can still make the recipe, but you might have to taste and adjust the ingredients.
- Maple syrup: brings the sweetness that balances the slight bitterness from the raw cacao powder. Start with 5 tbsp and taste along the way to adjust to your liking.
- oh, and water of course!
How to make cashew chocolate milk
Making homemade cashew milk is so easy and much healthier than the store bought ones. Aside from soaking the nuts, it comes together within 5 minutes.
Soak. Simply place the cashews in a medium bowl and cover with plenty of water. Let it sit for 8-12 hours. Then drain the nuts and rinse. I usually soak the cashews overnight so I can make fresh chocolate milk the next morning.
Blend. Transfer the soaked nuts alongside with the cacao powder, water and maple syrup to your blender (any kinds of blender). Blend for 30-60 seconds or until smooth.
Strain. This step is optional and will depend on the type of blender you have and how long you have blended your milk for.
Do I have to strain my homemade cashew milk?
Cashews become quite soft after soaking them in water. Opposed to making homemade almond milk where straining is always necessary, blending cashews strong enough and long enough may completely crush the nuts into a smooth texture.
For example, I have a Vitamix, so when making cashew milk from scratch, I will usually let it blend for long enough so I can skip the straining step. This also make the milk thicker and creamier, which I prefer when making a chocolate version.
If you have a regular blender, then you might need to strain your milk. Make sure to soak your nuts first to make then more blend-able and after done blending, you can use a spoon to verify if you have too much residual from the nuts that you want to remove. Or you can also simply strain it just to be sure, which takes 3 minutes to do.
How to strain
If you decide you want to strain your milk (see above), then there are a few different options you can choose from.
- Simple fine mesh sieve: If your goal is to simply remove larger chunks of the nuts, then pour your milk over a fine mesh colander placed over a bowl.
- Cheesecloth: I have used it many times and it is still a common way to strain nut milks, but I personally don't find cheesecloths easy to use. If using it, then layer a few large pieces of the fabric over a fine mesh colander, then very slowly pour the milk over. You might need to work in batches. This would remove extra tiny pieces of nut (compared to using the colander alone).
- Nut milk bag: This is my favorite homemade milk gadget! It is quite cheap and you can order online easily. These nut bags from Bellamei are the ones that I use. Place the bag over a large bowl, pour your milk inside, grab the sides, twist the bag to keep the liquid at the bottom and press to force the milk to strain out.
- French press: more expensive option and really not necessary, but use it to strain your milk if you already have it. It is a fun way to strain!
Watch how to make it
Recipe variations
- Make your chocolate milk perfect for you: Adjust the amount of both the cacao powder and maple syrup depending on how chocolatey and sweet you want your milk to be.
I find the milk stronger in flavor and even more delicious after cooled down (blending can warm the milk), so you might want to refrigerate first before bringing any modifications to the recipe. If you want to enjoy your milk right after making it, then serve it with ice cubes!
- Make a Mexican cashew chocolate milk: Add a pinch of cinnamon + cayenne pepper to your blender.
- Make a vegan hot chocolate: Simply stir very well your milk, then pour either in a microwave safe mug or a small sauce pan and warm your milk! Dress your hot chocolate with whipped cream and a drizzle of melted dark chocolate.
- Make it even healthier: Skip the maple syrup and blend large and soft pitted medjool dates with the other ingredients. Start with about 4 dates and adjust as you taste. Dates are easier to blend if using a high-speed blender.
Storage tips
Keep in a pourable air-tight container in the fridge for up to 5 days. Stir or shake well before pouring, as the solids can gravitate to the bottom while the milk is resting.
Other chocolate recipes you might like
- Chocolate banana milkshake
- Avocado chocolate pudding
- Black bean brownies
- Strawberry and chocolate baked oatmeal
- Vegan chocolate chip oatmeal cookies
- Rice krispie treat
- Chocolate milk tea
- Chocolate covered chickpeas
- Turmeric hot chocolate
- Hemp chocolate milk
I hope you enjoy this cashew chocolate milk as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Cashew Chocolate Milk - Healthy recipe
5 from 1 vote
This homemade cashew chocolate milk is healthy, thick, creamy and so chocolatey! So easy to make, even without fancy equipments.
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Prep Time10 minutes mins
Cook Time0 minutes mins
Cashew soaking time8 hours hrs
Total Time8 hours hrs 10 minutes mins
Servings 5 cups
Author Jessica Laroche
Equipment
Blender
Optional: equipment to strain the milk
Ingredients
- 1 ¼ cup raw cashews - soaked for 8-12 hours, then drained and rinsed
- 4 cups water
- 4 ½ tbsp raw cacao powder
- 5 tbsp maple syrup
Instructions
Start by soaking the cashews. I like to soak them at night so I can make the milk the next morning. Then drain and rinse.
Add the cashews and all the other ingredients to a blender. Blend until smooth, for 30-60 seconds.
Then, strain the milk. This step is optional and will depend on how long you blended the milk for and the strength of your blender. You can verify the texture of the milk by using a spoon and see if you need to strain your milk or not. Or, simply strain it to be sure to remove larger pieces of nuts if there are any.
To strain, place a nut milk bag over a large bowl, then pour the milk into the bag. Then, lift the sides of the bag, twist the bag to trap the milk to the bottom and press to help strain the milk out. Other methods can be used to strain your milk (see blog).
Transfer the milk into a pourable container in the fridge. Keep in the fridge for up to 5 days. Stir well before pouring.
Serve over your cereal, use when cooking oatmeal or add to your smoothies. My favorite way is to simply enjoy it straight from a glass!
Video
Notes
- You can use any types of blender to make cashew milk (this is not true for all nut milks). If using a regular blender, then be sure to soak your cashews first and you might want to strain it to ensure a super smooth texture.
- Cacao powder is better than cocoa powder when make this nut milk. It is less processed and yields a very chocolatey flavor. If you only have cocoa powder, it's fine! Use it and taste to see if you need to add more.
- Customize your chocolate milk by adjusting the amount of cacao powder and maple syrup. Simply taste along the way as you blend!
- Make a Mexican cashew chocolate milk: Add a pinch of cinnamon + cayenne pepper to your blender.
- Make a vegan hot chocolate: Simply stir very well your milk, then pour either in a microwave safe mug or a small sauce pan and warm your milk! Dress your hot chocolate with whipped cream and a drizzle of melted dark chocolate.
- Make it even healthier: Skip the maple syrup and blend a large and soft pitted medjool dates with the other ingredients. Start with about 4 dates and adjust as you taste. Dates are easier to blend if using a high-speed blender.
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