I’m always in the mood for a creamy latte, and although I’ve been known to use local, raw cow’s milk — sometimes I switch it up.
Ingredients
- 1 cup organic Brazil nuts –soaked overnight
- 1 organic vanilla bean-soaked overnight, or 1 tsp organic vanilla extract
- 4 pitted organic dates
- 1 pinch sea salt
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 4 cups filtered water
Equipment
- Nut milk bag, or cheesecloth
- High-speed blender
Preparation Method
- Soak Brazil nuts + vanilla bean in a large bowl of water for at least 8 hours. After soaking, discard water. Rinse Brazil nuts.
- Blend dates, vanilla bean, spices, sea salt, Brazil nuts + water in a high-speed blender.
- Place a nut milk bag, or a double layer of cheesecloth, over the mouth of a large mason jar or another large container into which you can strain the liquid.
- Hold cheesecloth or nut milk bag in place with a rubber band by slipping the rubber band over the cloth, and around the mouth of the container.
- Then, pour the nut milk through the cheesecloth or nut milk bag, and into the container. *If you follow this method you may need to work in batches and allow the milk to strain for a bit.
- Compost the pulp or save it for another use.
- Next, warm up a serving size on the stove top until just steaming. Then, add Mylk to a hot cup of chai tea, stir–and enjoy!
- Store any leftovers in the refrigerator, in a closed glass jar, for 2-3 days.