Did you enjoy drinking chocolate milk as a kid? There’s something I’ve always found comforting about it, especially when it’s hot outside.
The only thing I love more than chocolate milk has to be chocolate hazelnut milk. It’s hard to go wrong with hazelnuts and chocolate, I’m always down for Nutella flavour anything. Come to think of it, I don’t think I’ve ever met a person who doesn’t like it.
With temperatures reaching what feels like boiling point in the UK at the minute, I’m not as keen on heavy drinks like milkshakes or smoothies. Chocolate cravings are real whatever the weather, so I had to find a way to sneak in my daily fix without feeling too sluggish. This chocolate milk is light and easy to digest, while still giving me that sweet hit.
This Nutella milk contains just 5 ingredients, is dairy, gluten and refined sugar free and comes together in minutes! It’s smooth, creamy and naturally sweetened with dates and vanilla. Most processed chocolate milks are full of additives and refined sugars, but this one is good for you and brimming with wholesome ingredients.
To maximise the nutrition in this milk, I used a scoop of WelleCo Nourishing Protein Powder This protein powder is vegan, GMO free, gluten free, soya free and contains no refined sugars. Best of all, it tastes incredibly delicious. Flavoured with Peruvian organic cacao, it has a wonderfully rich chocolate flavour without being bitter. The powder is beautifully fine, meaning no grainy texture, just smooth chocolate all the way. One scoop contains 32% of your recommended daily protein intake too!
This recipe is ideal to make for little ones too – WelleCo also make a ‘Super Kids’ version of their Nourishing Protein powder which works a charm in this Nutella milk. Having single handedly guzzled down every batch I tested for this recipe, I’m certain kids would adore this as much as I did!
You can make this in a food processor or a high powered blender, whatever you have will work. The other thing you need is a muslin cloth or nut milk bag to strain the milk. If you don’t have either, a fine meshed sieve would work too, but you’ll get the best result with a nut milk bag. Check one out here.
If you haven’t made nut milk before, please give it a whirl! I promise it is a million times easier than you think. Lots of people think it’s a complicated process, but it’s a case of simply soaking some nuts or seeds overnight, rinsing, then blending with fresh water and straining through a nut milk bag. It really is that easy. The first time I tried it I couldn’t believe how much creamier it was than the store bought stuff. The added benefit of making nut milks yourself is that you can use the leftover pulp for granolas, bliss balls, raw brownies and cookies too!
I’d love to hear if you try this recipe my sweet friends! Let me know what you think below, or take a pic and tag me on Instagram, I love nothing more than seeing your recreations!
- 1 cup hazelnuts
- 7 cups filtered water
- 1 scoop WelleCo Nourishing Plant Protein in Chocolate
- 1 tbsp cacao powder
- 4 dates, pitted
- 1 tsp vanilla extract
- Soak hazelnuts in 3 cups of water overnight or for at least 5 hours.
- In the morning, drain and rinse hazelnuts and add to a food processor or high powered blender with the rest of the ingredients and the remaining 4 cups of filtered water.
- Process on high until smooth and frothy.
- Strain milk through a nut milk bag or muslin and pour milk into a large lidded jar. Enjoy immediately, or chill in the fridge until ready to serve.
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