Chocolate Almond Milk With Creamy Malted Coffee Ice Cubes Recipe! #tipit

Ingredients Chocolate Almond Milk 1 1/2 cups raw almonds + 4 cups water for soaking 4 cups water 4-6 dates (depending on your sweetness level) 1/3 cup unsweetened cacao powder (may also use unsweetened cocoa powder) 1 vanilla bean, seeds removed (or 1 tablespoon vanilla) pinch of salt

Creamy Coffee Ice Cubes 1 cup coconut milk (canned or from the carton, but I used canned for the thickness) 3 tablespoons malted milk powder (omit if vegan or if you just don't want the malt) 1 vanilla bean, seeds removed (or 1 tablespoon vanilla) 1 cup strong black coffee (I used cold brew coffee)

Instructions Chocolate Almond Milk Add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups water. Allow the almonds to sit overnight or in a pinch, at least 1 hour. The next morning, drain the almonds and rinse well under cold water. Add the rinsed almonds to a high powdered blender or food processor. Add 4 cups of water and the dates. Puree until the almonds are very finely ground, about 2 minutes.

Line a bowl or glass pitcher with a double layer of cheese cloth, a nut milk bag or a thin cloth kitchen towel (I just used a kitchen towel). Slowly pour the almond milk mixture into the cloth (or bag). Gently squeeze the bottom of the cloth to release the milk. This with take about 3-5 minutes to get all the milk out.

Rinse out blender and pour the milk back in. Add the cacao powder, vanilla bean seeds and a pinch of salt. Blend on high until smooth and creamy, about 1 minute. Pour into a glass jar to store in the fridge for up to 1 week. Shake well before drinking and serve with the creamy coffee ice cubes (recipe below).

Creamy Coffee Ice Cubes In a blender, combine the coconut milk, malt powder and vanilla bean seeds. Blend until smooth. Pour the mixture among 15-18 ice cube molds, leaving at least half the mold for coffee. Pour the coffee over the coconut milk. Freeze for 4 hours or overnight. Serve with the chocolate almond milk