This hazelnut and cocoa milk is perfect for children, they love it! It is much healthier than traditional cocoa powder drinks that usually have a lot of sugar and refined flour and little cocoa. In addition, with the remains or the pulp that remains when making this milk, you can prepare some very tasty and easy-to-make truffles or balls (it will be the next recipe that we publish on the blog).
To sweeten the milk I normally use dates, but you can also use date syrup or any other natural sweetener, there are many different options to choose from. You can also try unsweetened milk, although I personally think you have to add something to it to make it sweeter because cocoa is bitter.
- 3 tazas de agua (750 mililitros)
- 1 taza de avellanas crudas y sin sal (150 gramos)
- 4 dátiles
- 2 cucharadas de cacao en polvo sin azúcar o de algarroba en polvo
- Soak the hazelnuts the night before in a container with water. This step is optional, although I recommend you do it if you can.
- The next day, strain the hazelnuts and wash them with a little water.
- In a food processor or blender add the hazelnuts and water and beat for 1 or 2 minutes.
- Strain the milk of hazelnuts with a gauze, cloth or with a very fine sieve to separate the liquid from the remains of almonds.
- Put the milk in a blender with the cocoa and the dates and blend again.
- Store the milk in an airtight container or glass bottle in the fridge for 3-4 days.