This beautiful recipe comes from the heart & hands of Rocío Graves - a dear sister who has inspired my own culinary creations for many years. She is a food alchemist, activist, food photographer, meditator and home gardener - growing a variety of local foods on her family’s land in Mallorca. In-joy!
Spirulina Chocolate Almond Milk
I came up with this simple yummy drink last year on a summer morning before heading to the sea for a swim. I had been experimenting with using spirulina in different ways that week; I remember one of my favourites was a beautiful cucumber noodle dish with a delicious simple spirulina dressing with olive oil, lemon juice, and salt. Anyway, I had a batch of my homemade creamy almond cardamom milk in the fridge, so I decided to add a touch of spirulina to make it into a gorgeous light green milk which would be nourishing and hydrating and then wondered what the combination of spirulina and raw cacao would be flavour wise and what it would look like — the result was surprisingly delicious and moreish.
The spirulina to cacao ratio has to be accurate, otherwise the flavours don’t work well together :). I have made it many times since last summer and it has quickly become a favourite. I also love to add into it 1/2 tsp of whatever adaptogenic blend I am using at any given moment before blending.
This recipe formula makes for a very creamy almond milk, it’s sweet but perfectly balanced with a touch of sea salt. The cardamom really elevates the flavour— if you can, use fresh cardamom pods and grind them by hand before tossing them in the blender. I used almonds here because they are local to me and very abundant in Mallorca. Feel free to experiment with whatever nuts or seeds are local and abundant in your area (walnuts, macadamia nuts, pumpkin seeds, sunflower seeds, etc).
(makes 4 cups)
4 cups almond milk (1.5 cups soaked almonds, 3 cups spring water, 1/2 tsp salt, 6 cardamom pods or 1/2 tsp ground cardamom, 1.5 tbsp raw honey, 1/4 tsp vanilla powder or extract).
2 + 1/2 tbsp raw cacao powder
3/4 tsp high grade spirulina
(optional) 1/2 to 1 tsp of your fav adaptogenic blend, I love to use Superfeast’s I Am Gaia blend
Toss the soaked and rinsed almonds into the blender together with the ground cardamom seeds, the raw honey, vanilla, salt and water. Blend on high for 2 minutes then pour through a nut milk bag into a big bowl. The milk might be slightly warm from the blending process, if so, leave to cool off completely before pouring into a glass jar and storing in the fridge.
When you are ready to make your spirulina chocolate almond milk, simply add the raw cacao powder, spirulina and adaptogens into your blender and process until frothy. Pour in a glass over ice and enjoy.
Will keep well in the fridge for up to two days in a sealed mason jar.