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¼ cup almonds (soaked 10-12 hours)
1 tablespoon agave (more or less to taste)
4 teaspoons cacao powder
Zest from 1/3 of a lemon (use a zester or a fine grater) or substitute lemon zest for zest from 1/4 of an orange (for chocolate orange nut mylk)
Pinch of sea salt
8 ounces water
¼ of a vanilla bean (seeds only)
1. Add all ingredients to a blender and blend away!
2. If you want a traditional, lighter nut mylk, blend the almonds with the water and strain the mixture through a nut mylk bag. Then add the strained nut mylk to the blender with the rest of the ingredients and blend.
Achin70's ThoughtsBy achin70
Here is another nut mylk recipe with a slight citrus kick!
You can use extract as a substitute for the zest, but I tried it once, and the taste doesn’t compare.
Use the zest for real authentic flavor!
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