Lavender Almond Milk

Brighten up your coffee, matcha, or baked goods with this deliciousness!

I don’t usually notice when we’ve entered into Spring here in LA but this year we had an actual Winter (like, 50 degrees. Brr!!) and I am psyched it’s getting warmer and the rain has stopped! Spring is for light, refreshing drinks and meals. One of my favorite things to make is lavender almond milk to add to coffee, matcha, or to use in baked goodies. It’s the perfect amount of lavender flavor to make everything taste like beautiful Springtime! Try it once and you’ll be hooked.

Ingredients

1 Cup Soaked Almonds
3/4 Cup Lavender Leaves
3 Cups Filtered Water
Pinch of Salt

Recipe

Place almonds in a cup or bowl and cover them with water. Soak overnight.

Drain and rinse almonds then throw into the blender with lavender leaves, filtered water (fresh, not what you soaked nuts in), and salt. Blend on high for 30 seconds.

Drape a cheese cloth over a strainer and place on top of a large bowl. Pour milk into the cheese cloth and gently squeeze out all the milk making a ball in your hands. Transfer milk from bowl to a jar or whatever you want to use to store and place in the fridge. Lasts 1-2 weeks.

Bonus: Take the lavender almond meal and spread it out on a baking sheet. Preheat oven to 200 degrees and place almond meal in the oven for 2-3 hours until it’s completely dry. Once dry, put it in the blender on medium for a few seconds until it turns into a fine flour and use it for baking. Make sure the blender is completely dry before you blend flour or you’ll get chunks of wet almond meal sticking together. Enjoy!