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Thin Mint Almond Milk

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This delicious non-dairy “milk” reminds me of Thin Mint Girl Scout Cookies, but liquified. Back in the day, it was common practice to place the cookies in the freezer before eating them. So, it was no surprise to find that I REALLY enjoyed this milk when it was nice and cold. You can drink it cold, pour it over ice, or even warm it up to give you all the peppermint hot chocolate vibes of your youth.

Today, I am presenting to you a super simple, yet delicious recipe. My one request is that you through the entire post before starting up your blender. Success happens when you tap into the vision of the recipe creator. I am not here just to share recipes, I am here to share my learning with you. The more I teach within a recipe, the more confidence you will gain in creating your own!



Raw Cacao

raw vegan chocolate peppermint almond milk

Sea Salt

raw vegan chocolate peppermint almond milkMedjool Dates


Tips and Techniques (please read)

Top off your day with an ice-cold glass of Chocolate Peppermint Almond Milk! Be sure to leave a comment below. I love hearing from you.  amie sue

raw vegan chocolate peppermint almond milkIngredients

Yields 3 3/4 cups


Soaking Process

  1. Place the nuts in a glass bowl or stainless steel bowl and cover with two cups of water.
    • Do not use plastic bowls for soaking, due to the leaching of chemicals.
    • Always make sure you add enough water to keep the nuts covered; as they absorb water, they plump up a little bit.
    • Keep the bowl at room temperature and cover with a breathable cloth.
  2. Add 1/4 tsp of sea salt; this helps activate enzymes that deactivate the enzyme inhibitors.
  3. Soak for 8-24 hours.

Blending Process

  1. Once the nuts are done soaking, drain, rinse, and discard the soak water.
    • Do not reuse the soak water in the milk-making process.  This is full of the phytic acid/enzyme inhibitors that were drawn out during the soaking process.
  2. Place the nuts in a high-powered blender along with the water.
  3. Start the blender on low and work up to high, then blend for 30-60 seconds or until the nuts have been pulverized.
    • A high-powered blender will accomplish the job much easier.
    • If you don’t own one, such as a Vitamix or Blendtec, you might have to blend for 1-2 minutes.
    • Do not sweeten or add other ingredients until you have strained the milk from the pulp. The pulp can be used in other recipes, and if you strain it first, it will remain neutral-tasting so it can adapt to any other recipe you use it in.

Straining the Milk

  1. Turn the mesh nut milk bag inside out and keep seams on the outside for easier straining, cleaning, and faster drying.
  2. Place the nut milk bag in the center of a large bowl.
    • Instead of a nut bag, you can drape a triple layer of cheesecloth over the edges of the bowl and pour the milk through it.  I find this process messier, and it doesn’t seem to filter it as well.
    • Desperate?  Don’t have a nut bag or cheesecloth while you are vacationing in France?  Take off one of those silky French knee-high nylons, wash it, and pour the milk through it.
  3. With one hand holding the nut bag, pour the liquid into the bag.  Lift the bag, and the milk will start to flow through the mesh holes in the bag.  The finer the mesh, the more filtered the milk will be.
  4. Gather the nut bag (or cheesecloth) around the almond meal and twist close.
  5. Squeeze the nut pulp with your hand to extract as much liquid as possible.
  6. Do not toss the nut pulp.  Freeze and dehydrate–it can be used in other recipes such as smoothies, crusts, cookies, crackers, cakes, or raw breads.


  1. Pour the almond milk back into the blender and add the cacao powder, pitted dates, peppermint, and a dash of salt. Blend on high for 1 minute. You shouldn’t detect any bits of Medjool dates, but if your blender isn’t high-powered enough, pour it through the nut milk bag one more time.
  2. The milk is best when chilled, but if you don’t have the patience for that, drink up! Remember you can make any adjustments at this point, such as adding more cacao, sweetener, or mint. Let those tastebuds sing!
  3. Store leftover milk in the fridge for 3-4 days. The milk will separate after it has sat in the fridge, so shake it before drinking.

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