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.


  • 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


  • Nut milk bag, or cheesecloth
  • High-speed blender

Preparation Method

  1. Soak Brazil nuts + vanilla bean in a large bowl of water for at least 8 hours.  After soaking, discard water.  Rinse Brazil nuts. 
  2. Blend dates, vanilla bean, spices, sea salt, Brazil nuts + water in a high-speed blender. 
  3. 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.  
  4. 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. 
  5. 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. 
  6. Compost the pulp or save it for another use.
  7. 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! 
  8. Store any leftovers in the refrigerator, in a closed glass jar, for 2-3 days.