Wendell took a poll one day and we all agreed that we should steer our school’s light blue driver’s ed van toward the Lamar’s Donuts one town over and load up with sugar, fat and dairy be before we set off for hours of driving practice. As a high schooler, my absolute favorite thing to get at a donut shop was a maple long john (or two) and a jug of full fat chocolate milk. Oh glory. I know, the two worst things I could possibly pick for myself nutritionally speaking. But, I was 15 years old, rail thin and going to school in the SUMMER to learn how to drive. CUT ME SOME SLACK. The moral of the story: My love for neither maple long johns nor super thick chocolate milk has faded. But what has changed is my body’s apparent inability to process dairy anymore. So, while I can still indulge in a donut every once in a while, the milk thing has got to change. Enter: Homemade Super Thick Chocolate Almond Milk. It’s dairy free and soooooo delicious! This milk is simple to make, requiring just 3 ingredients and supplies you likely have on hand. Ingredients are: AlmondsFiltered waterDairy-free dark chocolate Equipment includes a decent-quality blender and a very thin towel, cheesecloth or nut milk bag. You can try with a fine mesh strainer but I didn’t have much luck (too pulpy and I’m not much for pulp in my milk). The best part is, you can make this in one afternoon if you’re in a hurry. Thanks to the genius of Kathy, we now know you can actually soak your almonds in boiling water, which makes them ready to blend into milk in about an hour! But, for those of us who aren’t in a time crunch, overnight soaking is the way to go. The almonds are able to take their time and soak to get all plump and doubled in size for blending. This almond milk is just what I was hoping for: ThickCreamyNot too sweetSuper chocolaty& Totally delicious with a donut (or anything) I hope enjoy this milk! I’ve nearly finished mine off and am already dreaming up other variations. Votes on flavor ideas are welcome below.
