Almond Milk or Chocolate Mayan Milk
A delicious milk substitute!
- 2 Cups Almonds
- 8 Cups Water
- 1/2 Cup Honey or Agave Nectar
- 1/4 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1 Tablespoon Vanilla
- Pinch Salt
Adapted from rtheyallyours.blogspot.com
Step 1: Soak the almonds overnight in a bowl of water.
Step 2: Drain the almonds and place in a blender with four cups of water. Blend for three to four minutes.
Step 3: Strain almond mixture through nylon hose or cheese cloth into a pitcher. You will have almond pulp left, as shown below, which can be used in other vegetarian recipes.
Step 4: Pour 4 more cups of water into the blender, along with the honey or agave nectar, the vanilla, cocoa, cinnamon and the salt. Add the strained almond mixture. This should fill your blender to near capacity, so blend on the lowest speed in order to avoid overflow.
Step 5: Once the ingredients are thoroughly combined, your almond milk is ready to be refrigerated.