Cacao Nib Almond Milk Recipe

• 1 cup raw almonds, covered with water by 2 inches and soaked overnight at room temperature
• 2 tablespoons cacao nibs (soaked overnight with the almonds, see note)
• 4 cups hot (not boiling) water
• 5 teaspoons agave syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract

1. Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain almonds and cacao nibs and add to blender. Add hot water and blend on high for 2 minutes. Carefully pour blended nuts and nibs through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid (ground nuts and nibs can be reserved for another use).
2. Add agave syrup, salt, and vanilla to almond milk and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.

almonds, cacao nibs, water, syrup, kosher salt, vanilla

Taken from www.seriouseats.com/recipes/2014/03/homamde-chocolate-almond-milk-dairy-free-milk.html (may not work)