When I was in college, my roommate Allison and I walked to Biggby (the on-campus cafe) to get a soy chocolate “magic milk” — as the cafe called their flavored milks — almost every night. We were probably the only students who would walk to Biggby in the freezing cold in order to buy a cold drink and then turn right back around and walk back to our dorm room, all the while sipping on the iced cold soy milk. It’s a tradition I miss very much now that Allison is over 2,000 miles away from me in Portland, Oregon. I created a similar drink tonight made with cashews, dates and cocao powder and felt a twinge of nostalgia that I didn’t hike in the snow with Allison by my side to get it.
Chocolate Cashew Magic Milk
- 2 cups filtered water
- 3/4 cup raw cashews
- 2-3 medjool dates, pitted
- 1/8 cup raw cocao powder (or regular cocoa powder)
- 1/2 teaspoon vanilla extract
- a pinch of salt
Blend until smooth. Strain through a fine mesh sieve, if desired, for an extra smooth texture. I like to place the finished milk in the refrigerator to make it extra cold before drinking — kind of like a milkshake!
Update: I forgot to strain it one night, and I really enjoyed the thicker texture! Like a thick milkshake.