Homemade Mocha A nutritious recipe with nutmilk

A sophisticated and deliciously nutritious chocolate drink using homemade nut milk.

Homemade Chocolate Coffee Hazelnut Mocha

Recipe and words Rachel Grunwell. Photography and styling Aimee Finlay-Magne

Ifirst started making nut milks after meeting my husband, who has a dairy intolerance. He always joked his situation was amusing given he grew up on a dairy farm and milked cows, yet could never enjoy his efforts.

I’ve come to love making nut milks for drinking because they are so delicious – and I love, too, that they are full of goodness. This chocolate version is divine. I have to stop myself from drinking the lot in one sitting.

Serves 2

1 cup hazelnuts (soaked

overnight in water) 2 cups filtered water ¼ cup cacao powder

(we used Ceres Organics) 6 dates 2 pinches of vanilla bean powder a shot of coffee

(we used Nespresso), optional Place the drained, soaked hazelnuts in a blender along with the rest of the ingredients except the coffee. Blend until smooth. Let the milk drip through a muslin cloth or sieve to seperate it from the pulp. Then place the silky-smooth milk in the fridge to drink when you wish. For grown-ups, an appealing alternative is to warm some of the milk and add a shot of coffee. While I love it this way, drinking the milky goodness straight from the fridge is equally delicious.