1 cup whole raw nuts
3 cups filtered water, plus more for soaking
1 T vanilla extract
tiny pinch of sea salt
1 tablespoon raw honey
Nut milk bag
Place nuts in a bowl, add 2 cups filtered water & vanilla and soak for 6 to 12 hours.
Drain and rinse nuts, place in a blender, add 3 cups of filtered water, sea salt, and raw honey. Blend on high speed for at least a minute or until completely smooth and frothy.
Line a large strainer with a nut milk bag. Place it over a medium bowl. Pour nut milk through the lined strainer into the bowl. Gather the edges of the bag and slowly squeeze out the milk, getting as much milk out as possible.
Pour the milk into a clean glass jar or bottle with a lid and store in the refrigerator. Nut milk lasts up to 5 days in the fridge.
For my favorite chai latte, mix homemade nut milk equal parts with masala chai concentrate. Heat in a pot over low temp and stir gently. When the chai latte reaches it's desired temp (warm enough to drink, before it reaches a simmer) pour into a mug and garnish with freshly ground cardamom (or cinnamon - I happen to adore the citrusy + rich flavor from the cardamom).
Note: I freeze what I cannot use into an ice cube tray. This allows me to defrost a small amount before use.
- amy -