Our go-to golden milk starts from scratch with raw almonds. If you haven't tried making your own nut milk from scratch, don't shy away from this one. DIY-ing is super easy and creates a much tastier, nutrient dense milk compared to store-bought varieties. Thanks to Mia Rigden of The RASA Life for the recipe!
1 cup raw almonds (or any other nuts), soaked in filtered water overnight
4 cups filtered water
2 tbs Matcha Turmeric blend
Pinch of sea salt
Nut milk bag or cheesecloth
Drain soaked almond and add to a high speed blender with fresh filtered water, sea salt and matcha. Blend on high for two minutes, or until the milk achieves a creamy green color.
Strain through a nut milk bag, reserving the pulp for cookies, granola or crackers.
Store in the fridge for up to 5 days.