What’s creamy, chocolately and gives you a milk moustache? A deliciously decadent chocolate almond milkshake that will make you swoon, that’s what!
Nothing tastes better than a chilled milkshake, except for maybe a glass of champagne or a gin cocktail. But when it comes to a perfect nonalcoholic summer treat, a milkshake is hard to beat.
In this incredibly simple recipe I didn’t use ice-cream or normal milk, oh no. I used just two ingredients – homemade almond milk and 70% dark chocolate.
Why almond milk you may ask? Because I think it adds a yummy creamy taste and texture.
Almond milk is pretty simple to make too. But if you want to you can substitute store bought almond milk or even soy or ordinary cow’s milk (but use full), just don’t tell me ok?!
Homemade almond milk
In a bowl place one cup of raw almonds and cover with water by a good 2 inches. Cover and soak for at least 12 hours, but the longer you soak the almonds, the creamier the almond milk you’ll get.
Drain the almonds. Place in a food processor and add three cups of filtered water. Blitz until the almonds are finely processed. Place almond pulp into a nut bag or into a square of muslim cloth. Over a bowl, gently squeeze the almond pulp to wring out as much almond milk as you can.
By itself you should be able to keep the milk in the fridge for approx there days or so.
Chocolate almond milkshake
- 50 g 70% dark chocolate (I used Lindt)
- 2 cups of homemade almond milk
Melt chocolate in a metal bowl over a pot of simmering water – make sure the bowl doesn’t touch the water. Stir until melted. Slowly pour melted chocolate into the almond milk and stir/shake until combined. Place in the fridge until chilled (if you can wait). Pour into a chilled glass and slurp it up.
Here’s to this yummy chocolate goodness.