Description
This 15-Minute Chocolate Oat Milk recipe is a quick and delicious homemade dairy-free beverage combining creamy cashews, oats, rich cocoa, and a touch of natural sweetness. Perfect for a nutritious drink or a flavorful addition to your morning coffee or smoothie.
Ingredients
Main Ingredients
- 1/4 cup raw cashews (preferably soaked overnight, but not necessary)
- 3/4 cup old-fashioned rolled oats
- 1/4 cup cocoa powder
- 3 tbsp maple syrup
- 1 tbsp coconut oil (or other neutral oil)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 4 cups cold water
Instructions
- Soak Cashews: Soak the raw cashews in hot water for 10 minutes, then drain and strain them to prepare for blending.
- Blend Ingredients: In a blender, combine the strained cashews, rolled oats, cocoa powder, maple syrup, coconut oil, vanilla extract, and cold water. Blend on high speed for no longer than 30 seconds to prevent sliminess.
- Strain the Milk: Place a nut milk bag or a thin kitchen towel over a large bowl, then pour the blended oat mixture into the bag. Squeeze and press to strain the milk from the pulp thoroughly.
- Transfer and Store: Pour the freshly extracted milk back into the blender for easy handling, then transfer it into an airtight bottle. Store the chocolate oat milk in the refrigerator and enjoy chilled.
Notes
- Soaking cashews is optional but helps blend more smoothly.
- Do not over-blend to avoid slimy oat milk texture.
- Use a nut milk bag or a clean thin kitchen towel for straining.
- Shake well before each use as natural separation may occur.
- Consume within 3-4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Vegan
