Chocolate Almond Milk Kefir

Last week, I walked you through how to make your own homemade almond milk that’s free of additives and preservatives. This week I am going to share a simple method with you that will allow you to turn that homemade almond milk into a super food that’s full of beneficial probiotic yeasts and bacteria.

Traditionally Kefir is made with cow or goats milk but you can turn any milk and even plain water into Kefir by adding a culture starter and some natural sugar to feed the healthy bacteria. I didn’t have a Kefir culture on hand when I made this recipe so I just used probiotic capsules which works just as well. Make sure to use a high quality probiotic that comes from the refrigerated section of your health food store or from  If you use a Kefir starter just follow the directions on the package.

The probiotics in this drink are very beneficial for balancing the colony of bacteria in your digestive tract which supports good digestion and immune health but it’s very strong so start with a small amount per day, about 1/2 cup. If you digest it well and it doesn’t cause any tummy troubles you can increase to 1 cup per day.

Chocolate Almond Milk Kefir

Ingredients:

  • 1 L homemade almond milk
  • 2 tsp coconut sugar
  • 2 tbsp raw cocoa
  • 4 probiotic capsules (emptied from capsules)

Method:

  • Pour the almond milk into a glass jar, bowl, or jug and stir in coconut sugar, cocoa powder, and probiotic powder with a wooden spoon. (Metal utensils can damage the delicate probiotics)
  • Cover with a breathable cloth or towel and let sit at room temperature for approximately 12 hours
  • Depending on the temperature in your house you may need to let it ferment a little longer. (Fermentation will happen quicker in warmer environments and slower in cooler environments)
  • When the Kefir is done it will have a thick layer of foam/scum on the top and will smell a little sour like yogurt.
  • Once the Kefir is done you can transfer it to a glass jar with a lid and store in the fridge for up to 1 week. Conserve 1/2 cup of the milk to use as a starter in your next batch in place of the probiotic powder. (You can do this 3 or 4 times then you will have to start fresh with new probiotics again.)
  • I like to blend up the Kefir to make it frothy and serve over ice.

Hope you enjoy this gut healing beverage!

-Lindsey Luckey, RHN

Local Health’s Holistic Nutritionist

 

 

 

 

2017-07-24T12:54:19-07:00