Almond cacao milk

Ingredients

60 g “Seeberger” almonds
pinch of sea salt
1/2 stick Ceylon cinnamon or 1/2 tsp ground cinnamon
1 - 2 tbsp date or maple syrup
1 tbsp 100% cacao
750 ml filtered water

Prepare

Place almonds in a bowl and cover with water leaving for 8h in the fridge. Drain, place in a blender with only 1/3 of the water and rest of the ingredients. Process until smooth, add rest of the water, blend for 90 seconds on a Blendtec or Sage Super Q. Strain through a nut milk bag, very fine strainer or one lined with cheesecloth that will let the liquid pour through. Pour into a bottle and keep in the fridge. Will keep for 4 days.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger