Recipes / Category_Other Drinks

Iced Chai

www.goneraw.com Makes 6 cups. Ingredients
  • 3 cups water
  • 10 mint leaves (I like spearmint)
  • 3 cups nut milk (almond, walnut, etc.)
  • 1⁄2 teaspoon cinnamon powder
  • 1⁄4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3⁄4 teaspoon ground cardamom
  • 1⁄4 teaspoon black pepper, or to taste
  • 1⁄2 cup raw honey or agave, (you may want to use less)
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Exotic-Flavored Almond Milk

1) To 16 oz. of Sweet Almond Milk, add 1/4 tsp. rosewater and 1/8 tsp. cardamom powder. Blend well. Make sure to use food-grade rosewater, with no additives.

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Almond Nog

Serves 4 or more Ingredients
  • 1 cup raw almonds soaked overnight
  • 2 cups water
  • 4 dates
  • 1 teaspoon ground nutmeg
  • pinch sea salt (optional)
  • 1 rounded tsp non-GMO lecithin (optional)
Preparation Thoroughly blend almonds and water and strain through a nut milk bag. Pour milk back into blender and add other ingredients and blend until smooth. Serve and enjoy.
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Almond Milk

(my comments are in the ) 1 cup sprouted almonds 3 -3 1/2 cups filtered water 1) Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again. 2) Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways (see suggestions below). The left over almond pulp can be used to make Almond Cookies . Yield: almost a quart. Keeps for up to 5 days in the refrigerator. The Sweet Almond Milk (see below) keeps 1–2 days. After storage, the milk separates – so shake well before using.
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