Housemade Almond Milk
makes 4-8 servings
1 cup almonds, blanched/peeled (if possible, not necessary)
4 cups filtered water, to taste
1-2 tsp vanilla extract, to taste (optional)
1 dash cinnamon (optional)
Soak almonds in filtered water for 8 hours/overnight in the fridge, covered.
Drain, rinse, and peel if possible (if not already blanched).
Blend everything in a high speed blender until well combined.
Strain the liquid using a nut milk bag, cheesecloth or fine mesh strainer and place almond pulp aside to dry slightly before storing in airtight container - spread on toast or use in oatmeal, cookies, date balls!, etc.
Store in airtight container in fridge for up to 4 days.
Matcha Del Sol
1/2 tsp Matchaful organic matcha powder, sifted if possible
1/2 tsp vanilla extract, to taste (optional)
1/2 tsp cacao butter or cacao lab (optional)
1/2-3/4 cup filtered water, boiled and cooled slightly (so as not to burn the matcha)
1/4-1/2 cup house made almond milk, warmed on the stove lightly if serving warm
Place everything except almond milk in blender - liquids/warm water last.
Blend for a few seconds on high until fully combined before adding almond milk - blend again until mixed well and frothy.
Enjoy warm, or store in airtight container overnight (only store if fully cooled first, without honey or ghee/oil).