This chocolate almond milk recipe, complete with creamy malted coffee ice cubes, offers a delightful and refreshing beverage experience. It combines the richness of homemade chocolate almond milk with the unique flavor of malted coffee. This recipe is perfect for those seeking a healthier, yet indulgent, alternative to store-bought drinks. Crafted with simple ingredients, this chocolate almond milk is a testament to how easy it is to create wonderful flavors at home. The addition of malted coffee ice cubes rounds out it from a simple drink to a sophisticated dessert.
Key takeaways
- Soaking and rinsing almonds is crucial for smooth texture and digestibility.
- Use a high-powered blender and strain thoroughly for the best results.
- Canned full-fat coconut milk is key for creaminess.
- Coffee ice cubes chill the drink without dilution.
Chocolate Almond Milk with Coffee Ice Cubes
Ingredients
Method
- Soak the almonds: Cover 1 1/2 cups raw almonds with about 4 cups of water. Let them soak overnight or for at least 1 hour.
- Prepare the almond milk base: Drain and rinse the soaked almonds. Add them to a high-speed blender with 4 cups of fresh water and 4-6 dates. Blend for about 2 minutes until very finely ground.
- Strain the milk: Line a bowl with a double layer of cheesecloth or a nut milk bag. Pour the almond mixture into the cloth and gently squeeze to release the milk. This takes about 3-5 minutes.
- Flavor the almond milk: Rinse the blender. Pour the strained almond milk back in. Add 1/3 cup cacao powder, 1 tablespoon vanilla bean seeds, and a pinch of salt. Blend for 1 minute until smooth and creamy.
- Make the coffee ice cube base: In the blender (no need to rinse again), combine 1 cup canned coconut milk, 3 tablespoons malted milk powder, and 1 tablespoon vanilla bean seeds. Blend until smooth.
- Assemble the ice cubes: Pour the coconut milk mixture into ice cube molds, filling them halfway. Top with 1 cup strong black coffee. Freeze for at least 4 hours or overnight.
- Serve: Pour the chocolate almond milk over the frozen coffee ice cubes. Enjoy your dreamy treat!
Notes
– For a vegan version, omit the malted milk powder and ensure your coffee is brewed without dairy.
– Adjust the number of dates to control the sweetness of the almond milk. Allergens: Milk, Tree nuts, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The foundation of this decadent chocolate almond milk lies in properly preparing the raw almonds. Soaking the almonds is a crucial step that softens them, making them easier to blend into a smooth, creamy consistency. This process also helps to break down phytic acid, an antinutrient found in nuts and seeds, which can interfere with mineral absorption. Aim for a soak of at least 8 hours, or preferably overnight. After soaking, it’s essential to rinse the almonds thoroughly to remove any residual soaking water and any loosened phytic acid. This ensures a clean, pure almond flavor. The blending process itself requires a high-powered blender for optimal results. Blend the soaked and rinsed almonds with 4 cups of fresh water for at least 1-2 minutes. The goal is to pulverize the almonds as much as possible. Straining the mixture is the next critical step. Using a fine-mesh nut milk bag or a cheesecloth lined sieve will yield the smoothest milk. Press firmly to extract as much liquid as possible, but avoid over-squeezing, which can push almond pulp through the bag and create a gritty texture. The remaining almond pulp can be saved for other uses, such as baking or adding to smoothies. The coffee ice cubes are a simple yet effective technique to chill the milk without diluting its flavor. Brew strong coffee and freeze it in an ice cube tray. This allows the chocolate almond milk to be enjoyed cold, with the coffee flavor intensifying as the cubes melt, rather than being watered down by regular ice.
Troubleshooting
- Gritty Texture: If your almond milk is gritty, it’s likely due to insufficient blending time or a sieve that wasn’t fine enough. Try blending for an additional minute or two, or strain through a nut milk bag for a smoother result. Ensure you are not over-squeezing the pulp through the bag.
- Watery Consistency: A watery almond milk can result from using too much water in proportion to almonds, or not blending the almonds thoroughly enough. Reduce the water slightly in your next batch, or ensure your blender is powerful enough to fully emulsify the almonds.
- Bitter Chocolate Flavor: The cacao powder might be of a lower quality or you may have used too much. Ensure you are using unsweetened cacao powder and adjust the amount to your preference. Using dates for sweetness helps to balance any bitterness from the cacao.
- Lack of Creaminess: For a creamier texture, ensure you are using canned full-fat coconut milk, not the beverage type. The fat content is essential for richness. You can also add a small amount of additional coconut milk or a tablespoon of cashew butter for enhanced creaminess.
Substitutions
- Almonds: While almonds are key, you can substitute with other raw nuts like cashews or macadamia nuts. Cashews will yield a creamier, milder milk. Macadamia nuts will result in a very rich, buttery milk. Adjust soaking times as needed; cashews often require less soaking.
- Dates: For sweetness, you can use maple syrup, agave nectar, or honey (if not vegan). Start with 1-2 tablespoons and adjust to taste, as these liquid sweeteners are more potent than dates.
- Cacao Powder: Unsweetened cocoa powder can be used as a substitute for cacao powder. The flavor will be slightly different, generally less intense and fruity than raw cacao.
- Malted Milk Powder: If you don’t have malted milk powder, you can omit it. The flavor will be less complex, lacking that distinct malty note. For a similar depth, a small amount of diastatic malt powder could be used sparingly, but it’s not a direct flavor substitute.
Pro tips
- Use high-quality cacao powder for the best chocolate flavor.
- For a vegan version, omit the malted milk powder and ensure your coffee is brewed without dairy.
- Adjust the number of dates to control the sweetness of the almond milk.
Enjoy this delightful chocolate almond milk with its unique coffee ice cubes, a perfect treat for any time of day. Experiment with different coffee strengths to find your perfect balance.
Try this next: Chocolate Peanut Butter Crispy Treats
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Read also on TastyBend: Milk Nutrition Facts: Complete Guide to Calories, Protein & Health Benefits.
Frequently asked questions
Can I use regular milk instead of almond milk for chocolate coffee ice cubes?
While almond milk is recommended for its neutral flavor and creamy texture, you can substitute regular dairy milk. However, be aware that dairy milk has a distinct flavor that may alter the final taste of your chocolate coffee ice cubes. Ensure the milk is well-chilled before blending.
How do I make chocolate almond milk without a blender?
To make chocolate almond milk without a blender, whisk together unsweetened almond milk, cocoa powder, and your preferred sweetener in a saucepan over medium heat. Stir constantly until smooth and heated through. For ice cubes, pour into trays and freeze. This method may result in a less frothy texture.
How long do coffee ice cubes last in the freezer?
Coffee ice cubes can be stored in an airtight container or freezer bag for up to 2-3 weeks. Ensure they are completely frozen before sealing the container to prevent freezer burn and ice crystal formation. This will maintain their flavor and prevent absorption of other freezer odors.
What’s the best way to serve chocolate almond milk with coffee ice cubes?
For best results, let the chocolate almond milk sit for a minute or two after blending to allow it to thicken slightly. Serve immediately in chilled glasses. You can garnish with a sprinkle of cocoa powder or a few shaved chocolate curls. This ensures the perfect creamy consistency.
