Homemade Chocolate Flax Milk
I started to think about nut milk alternatives and I found my way to seed milks. See, I already made my leap into trying out seed milks a few years back. First I made this peanut butter hemp milk. It was delicious.
Then, I tried some vanilla pumpkin seed milk. Also really delicious. As I looked around my house, scrounging for other seeds to blend up, I came across my flax seed jar. I haven’t milked these yet.
So I thought I would give it a go and try some chocolate flax seed milk. Two things that are noteworthy with these. First, it’s super customizable. Don’t want to make it chocolate? Leave out the cocoa powder for an original vanilla flax milk flavor. Or, add 1/4 cup of natural nut/seed butter to give it nutty vibe. Try a handful of strawberries for some strawberry milk.
Once you get the gist of the base of this recipe, the possibilities are really endless. Second noteworthy thing and super noteworthy in my opinion. This recipe requires milk straining. It’s not like those other crazy squeeze for hours and make a mess kind of nut milk recipes. This, is a simple blend, simple squeeze, blend some more kind of recipe.
Ground flax does turn into a gelatinous kind of texture (think flax eggs) if you don’t remove the pulp, so the squeeze is kinda a necessary step.
So, let’s jump into this recipe and make some Homemade Chocolate Flax Milk!!
Place three cups of water and the flax seeds in a blender. Blend on high for 2 – 3 minutes until completely combined.
Pour the liquid through a nut milk bag or clean, thin dishtowel to strain out the liquid.
Rinse the blender and pour the liquid back into the blender along with the remaining 1.5 cups water, agave nectar, cocoa powder, and sea salt.
Transfer to a container and store in the fridge. Best chilled for 2+ hours before serving.
Switch up your favorite nut milk for seed milk! You’ll love this rich and silky Homemade Chocolate Flax Milk! It’s such a tasty and nutritious treat!
- 4.5 cups water, divided
- 1/3 cup flax seeds
- 3 tablespoons agave nectar (honey, maple syrup or coconut nectar works)
- 2 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- Place three cups of water and the flax seeds in a blender.
- Blend on high for 2 – 3 minutes until completely combined.
- Pour the liquid through a nut milk bag or clean, thin dishtowel to strain out the liquid.
- Rinse the blender and pour the liquid back into the blender along with the remaining 1.5 cups water, agave nectar, cocoa powder, and sea salt.
- Transfer to a container and store in the fridge.
- Best chilled for 2+ hours before serving.
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