Spiced chocolate mylk
Spiced chocolate mylk is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. For 25 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 1g of protein, and 11g of fat. This recipe serves 4. 62 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by A Dash of Compassion. A mixture of cinnamon powder, dates, pink himalayan salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 25%, this dish is rather bad. Amazing Mylk Chocolate Frosting, Chocolate Cupcakes with a Chocolate, Orange and Clove Infused Ganache Filling and a Chinese Spiced Tea Buttercream, and Spiced Chocolate Eggnog are very similar to this recipe.
Servings: 4
Ingredients:
1 tsp cinnamon powder
3–5 pitted dates
1 cup (125 g) raw nuts, seeds or coconut meat
½ tsp nutmeg powder
Pinch of pink Himalayan crystal salt
1 tsp vanilla extract
3 cups (237 mL) water
Equipment:
cheesecloth
Cooking instruction summary:
Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water.Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white.Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.
Step by step:
1. Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water.Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white.Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.
Nutrition Information:
covered percent of daily need
