Lavender-Infused Walnut Milk

By JenHall

haven't tried this yet - use the pulp in the Raw Lavender Walnut Coconut Fudge

Ingredients

• 1 cup raw organic walnuts
• 1/2 cup organic Lavender flowers
• 1 tsp organic Vanilla extract (see this post to make your own!)
• 4 cups filtered water
• organic maple syrup to sweeten

Details

Adapted from mountainroseblog.com

Preparation

Step 1

Soak walnuts in water for about 6 hours, strain, and rinse really well. Place walnuts in food processor or blender with 3-4 cups filtered water, lavender, and vanilla. Blend. While the food processor is running, drizzle in a little honey or maple syrup. I use anywhere from 1 tsp to 1 Tbsp depending on what I’m drinking it with or how I’m using it, so it’s up to you! Turn food processor off and strain milk into a mason jar through a mesh bag and save your lavender/walnut pulp! You’re going to want to give the mesh bag a good squeeze to get all the nut milk out. If you aren’t going to bake right away, you can store the walnut pulp in a short mason jar. If you are going to jump right into making fudge, then you can keep your pulp bag out.

Your walnut milk should keep in the fridge for about one week, the fresher the better!

One of the perks of making your own nut milks is having this yummy walnut pulp for treat-making or baking. I like to use mine for fudge or chocolate cookies! Now that you have your walnut and lavender pulp, let’s prepare for fudge! My favorite herbal buddy introduced me to a version of this lavender fudge, she prefers hers with about twice as much lavender as I have listed below. You can make your version to your liking!