Almond Milk & Oat Milk

ALMOND MILK & OAT MILK (+4 hours soaking) 5 minutes | makes 4-5 cups / 1 L - 1.25 L of milk

INGREDIENTS STEP BY STEP ALMOND MILK Start by gathering, preparing and measuring all of the ingredients. This will 1 cup | 150 gr. raw almonds, soaked in filtered water improve your dynamic in the kitchen. for a minimum of 4 hours, rinsed and drained 4-5 cups | 1 L - 1.25 L filtered water 1. To make either of the milks, combine all the ingredients in a high 1 medjoul date, pitted (optional) speed blender and blend. Blend the almond milk for 1 to 2 minutes 1 pinch himalayan salt (optional) and the oat milk for 30 to 40 seconds, as it can get slimy if blended 1/2 tsp vanilla extract (optional) for longer. 2. Place a clean cheesecloth or almond milk bag over a large jug or OAT MILK mixing bowl and carefully pour in the milk. 1 cup | 100 gr. rolled oats (choose certified gluten 3. Carefully close the cheesecloth of bag, making sure there are no loose free if intolerant) ends, and twist it slightly to make sure it’s tightly closed at the top. 4 cups | 1 L filtered water Squeeze the cheesecloth or bag to drain all the milk from the pulp. 1 medjoul date, pitted (optional) Discard the leftover pulp or save it for recipes such as cookies, cakes, 1 pinch himalayan salt (optional) crackers, breads and porridges. 1/4 c. chá canela em pó (optional) 4. Store the milk in an airtight jar or glass bottle in the fridge for up to 3 days. Remember to always shake it before serving. OTHER OPTIONAL ADD-INS 1 tsp raw cacao powder 1 pinch cardamom 1/2 tsp ground turmeric + 1 pinch ground black pepper

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