If you soak the almonds overnight, rinse them in a fine mesh strainer. Put the almonds and water in a blender. Cover and blend till the almonds become a very fine meal and the water becomes white and opaque. Pour ground almonds and water through a fine mesh strainer into a large bowl or 1-quart measuring cup. Before discarding the almond meal, press it against the strainer with the back of a spoon to get every last drop of almond milk. Discard almond meal.
Pour the almond milk back into the blender. Add the cocoa powder, honey, and vanilla extract. Blend all the ingredients together. Taste and adjust the sweetness, if desired.
Makes about 2 ½ cups chocolate almond milk.
Recipe developed for Equal Exchange by Leslie Cerier, The Organic Gourmet