I hope you love my very kid-friendly, creamy chocolate cashew milk recipe as much as I do. It was inspired by a recent trip to LA. Brook and I hopped into our favorite juice shop for an afternoon treat. I ordered their signature Chocolate Almond drink. It reminded me of the chocolate milk from my childhood (which I hadn't realized until that moment that I even missed!). I loved the simple ingredients and couldn't wait to get back to my kitchen and reverse engineer for you!
I decided to swap out the almonds for cashews in my chocolate cashew milk because I really enjoy their creamy flavor. Cashews also pack a punch in the antioxidant department – filled with vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium. My recipe wouldn't be complete without a dash of cinnamon, because, cinnamon! If you have done our Challenges, you know it's one of my favorite spices and has great antioxidant and sugar stabilizing properties.
Be sure to store the chocolate cashew milk the fridge. It should last about 3-4 days (if your family doesn't drink it first!).
Creamy Chocolate Cashew Milk
- 9 c water divided
- 1 c cashews
- 1 tsp salt
- 1 c medjool dates pitted
- 1/4 c cocoa powder
- 1/4 tsp cinnamon
- Place 1c cashews in a medium bowl. Bring 1c water to a boil and pour over cashews. Add 1tsp salt and soak for ~1 hour. Drain water off cashews.
- In a blender place: 1c rehydrated cashews + 1c dates (pitted) + 8c water + 1/4c cocoa powder + 1/4tsp cinnamon
- Blend on high until smooth. For an extra smooth texture, pass mixture through a sieve to strain out any remaining solids.
- Refrigerate for 3-4 days.