I wanted to develop a new almond milk recipe that can stand alone as a meal replacement. And, since time is so scarce these days, a recipe that would yield breakfast for the week was also a priority.
So, I developed a cinnamon chocolate hazelnut milk which is higher in calories than traditional almond milk. Hazelnuts have 848 calories per cup compared to almonds at 529 calories a cup. By blending the two nuts, we get a creamier higher calorie cinnamon hazelnut milk.
And, I added my favorite vanilla protein powder from Arbonne which gives this hazelnut milk recipe additional easy to digest vegan protein made from peas, rice, and cranberries. It’s certified gluten-free and vegan.
The Navitas cacao powder has no added sugar and provides energy, balance, and supports our immune system. It gives the cinnamon hazelnut milk a delicious chocolaty flavor that’s not overly powerful.
High Protein. Made in 15 minutes. Breakfast meal prep for the week. Creamy cinnamon chocolate milk – the best chocolate kick in the morning. Mission Accomplished.
So, you ask, what equipment will I need to make cinnamon hazelnut milk?
You need a high power blender or Vitamix to blend the blanched nuts.
And, the best nut milk bag on the market. Ellies Best. I tried other nut milk bags, and I tried straining the milk with a fine sieve strainer. But, they don’t compare. Their high-quality bag can be used for cold brew coffee, nut milk, juicing, and vegetable soups. Ellies Best Nut Milk Bag always yields the smoothest milk.
This cinnamon chocolate hazelnut milk is:
Made from blanched almonds
Cheers to having chocolate almond milk for breakfast!
½ cup soaked blanched almonds, drained
½ cup soaked raw hazelnuts, drained
4 cups filtered water
¼ teaspoon sea salt
½ teaspoon ground cinnamon
3 Tablespoons raw cacao powder
1 Tablespoon vanilla protein powder
½ cup packed pitted Medjool dates
- Soak almonds and hazelnuts in water overnight in a small bowl.
- Drain almonds and hazelnuts over a strainer.
- Transfer almonds, hazelnuts, and 4 cups of filtered water to a blender, blend on medium-high for several minutes, until nuts are thoroughly blended.
- Transfer milk mixture to a nut milk bag and squeeze out the milk with your hands.
- Transfer milk mixture to a blender. Add sea salt, cinnamon, cacao powder, vanilla protein powder, and dates, blend on medium-high for several minutes, until thoroughly combined.
- Transfer milk to a nut milk bag and squeeze out the milk with your hands.
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