Out of the kindness of my heart I’ve decided to share my recipe for almond milk. YAYY FOR YOU. This recipe is taken from the ‘miscellaneous’ chapter of my up and coming CHOCOLATE BOOK. My children now BEG me to make it. I have them on rations… One big glass a day. Fair’s fair! Can’t be making it twice a day can I?!? Even if it is this simple.

1 1/4 cups raw insecticide free almonds (or organic, if you can afford them)
3 medjool dates – pits removed, OR 1 generous tablespoon of light agave
Pinch himalayan pink salt
1 teaspoon natural vanilla
1/2 teaspoon cinnamon (optional)
5 cups water

Place almonds & dates into a blender, cover with 3 cups of the water. Soak overnight or for a few hours. Add salt, vanilla & cinnamon (& agave if not using dates), blend until smooth & creamy. Top up with remaining water and blend again to combine. Strain through a nutmilk bag (available from good health food stores) or a large fine sieve using a spoon to press the milk away from the pulp. Keeps well in the fridge…until raided!

This creamy milk is perfect for frothing, & makes the most delicious Chai-Dande Latte! I also use it to make raw kefir, over muesli, or in smoothies. ♥