FSF Recipes – Tulsi & Chaga Almond Milk
1 cup almonds
3 cups tea base (I used Organic India’s Tulsi Sweet Rose Tea, but you could just substitute your favorite tea)
1/4 dried mulberries
1 Sachet of Instant Chaga
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/4 tsp cardamom
pinch of sea salt
Prep Work: Soak the almonds and mulberries overnight to make blending easier. Make 3 cups of your favorite tea.
Blend soaked almonds and 3 cups tea in a high speed blender.
Strain mixture through a nut milk bag, collecting all of the pulp to save for another recipe. (I will be making a raw cacao, reishi cake :)
After pulp is strained, blend remaining liquid with mulberries, Instant Chaga, vanilla powder, cinnamon, cardamom, and sea salt.
My favorite way to use the milk is as a base for smoothies and in my morning raw, sprouted buckwheat porridge. It’s, of course, delicious by itself or served alongside that raw cacao, reishi cake. :)
- Cathryn / In Letters Too Large to See