I’m excited to be sharing the recipe for Chocolate Mylk from Emily Von Euw‘s upcoming book 100 Best Juices, Smoothies and Healthy Snacks with you today. As you can tell from the title, this new book, which will be released on December 9th, is loaded with recipes for juices, smoothies, and snacks. I don’t use my juicer very often because I don’t like cleaning it, but when I do, I tend to make the same green juice over and over again, so this book is a welcome addition to my bookshelf. In keeping with the book’s theme, there are recipes for other dishes that are prepared in a blender, such as soups and mylks and mylkshakes. I choose to share Emily’s recipe for Chocolate Mylk, as chocolate and nut milk (or mylk) are two of my favorite things. Make sure you check out the giveaway after the recipe for a chance to win a copy of the book!
- 1 cup (125 g) raw nuts, seeds or coconut meat
- 3 cups (237 mL) water
- 1–2 tablespoons (28–56 g) cacao powder
- 1 tablespoon (28 g) of mana powder, optional
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- 1 tteaspoon vanilla extract
- Pinch of pink Himalayan crystal salt
- 3–5 pitted dates
- Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water. Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white. Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.
I have a copy of 100 Best Juices, Smoothies and Healthy Snacks for one lucky winner. Follow the instructions below to enter. US residents only, please. Contest ends at midnight EST on Sunday, December 7th.