Chocolate Almond Drink Recipe

Chocolate Almond Drink Recipe Recipe

Since I started working out intensely, I sometimes feel a little low on energy especially after my early morning workout before my infant daughter Aria wakes up. I've tried some of the commercially available protein drinks, and a few are ok, but when I have the time I make an almond chocolate drink. It's made of homemade toasted red rice powder (I've mentioned it in the past), ground almonds, almond milk, unsweetened cocoa powder and a natural sweetener. I usually pour it in a travel mug and enjoy it in the car later in the morning.  It's thick, nutritious and extremely filling. I'm usually less hungry at lunch time so a light salad is more than enough to stay satisfied until dinner.

I'll share more of the flavors I've developed soon. These drinks have become my grab-and-go "breakfast," once my little Aria wakes up and keeps me busy for the rest of the day. I'm no dietitian or medical expert, but I've noticed a boost of energy and I eat a lot less when lunch time comes.

Ingredients

Yields: 1 serving

1½ tablespoons stevia (or any natural sweetener), to taste
3 tablespoons almond flour (see tips), finely ground
3 tablespoons toasted red rice powder
1¼ cups almond milk, as needed
1½ tablespoons unsweetened cocoa powder, to taste
½ teaspoon pure vanilla extract
⅛ teaspoon salt


Directions

Combine the ground rice with the milk in a small saucepan. Stir well. Heat the liquid until warm and there's foam on the surface. Stir in vanilla extract, cocoa powder, and salt. You could add more milk for the desired thickness.

Using an electric mixer, blend until combined. Add the almond flour and mix one more time until smooth. Sweeten with stevia. 

Place the almond drink in a cup. You could serve warm or let cool completely and chill in the refrigerator. 

Bon appétit!


Tips

For the almond flour: Place the almonds in a saucepan. Cover with water and bring to a boil for about 3 minutes. Drain and remove the skins. Coarsely chop them. Grind the almonds with a food processor or spice grinder (I use the VitaMix Dry Blade Container). Make sure you stop before it turns into almond butter. The result should be a fine white mill.

Red rice is unpolished rice. It is short-grained, non-glutinous and has a maroon-red color. 

I used Van Houten brand unsweetened cocoa powder that I brought back from our recent trip to Paris. You could use any other quality brands such as Guittard, Ghirardelli, Valrhona  or Scharffen Berger.

A pinch of salt will bring out the flavors and will enhance the taste of sweets.

Published By: Jacqueline Pham on August 29, 2012.


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