Recipes: Carob Vanilla Milk with Mint🍃🥛
Makes 2 cups
Ingredients:
6 Large sprigs fresh mint
2 cups boiling water
½ cup whole raw almonds soaked overnight in 1 cup water
Pinch of sea salt
5 tablespoons carob powder
1 tablespoon coconut butter
2 teaspoons vanilla extract
Directions:
Put the mint in a large jar. Place a metal spoon in the jar that will prevent it from cracking, pour in the boiling water, push the mint down into the water and steep for 10 minutes.
Set a strainer over a bowl and line it with layers of cheesecloth or a nut milk bag, set aside. Strain the mint tea into a blender. Drain and rinse the almonds and add them to the blender along with the salt. Blend until smooth. Pour into the lined strainer, gather the edges of the cloth or bag together, and gently squeeze the milk into the bowl until you’ve extracted as much liquid as possible. Rinse the blender, add the mint-almond milk, carob, coconut butter, and vanilla and blend until smooth. Serve immediately, or pour into a jar, seal and refrigerate for up to 4 days. Shake well before serving.
