Within our community of women in wellness, we stumble into constant inspiration — whether a practice or a book or a product. This plant-milk recipe is one such instance. While we normally turn to Jessie de Lowe for wellness tips of another nature, her recipe for a toasted and blended milk recently popped across our radar and we couldn’t not share it with you!
This milk is so delicious, nutritious and honestly takes no time to make! It makes your coffee taste like heaven and is perfect on its own or with some granola. I have become obsessed with making my own milks based on what ingredients I have in the pantry, so don’t get caught up on making this exact blend. Feel free to mix and match ingredients and experiment to your liking.
Toasted Coconut Hazelnut Hemp Milk
Ingredients:
1 cup coconut flakes or shredded coconut
1 cup hazelnuts
1 cup coconut flakes or shredded coconut
1 cup hazelnuts
1/2 cup of hemp seeds
1 date
1/2 teas. vanilla
dash of cinnamon
5-6 cups filtered water
Instructions:
1 date
1/2 teas. vanilla
dash of cinnamon
5-6 cups filtered water
Instructions:
Lightly toast one cup of coconut flakes or shredded coconut and one cup of hazelnuts in a pan until golden brown and fragrant. It happens fast so keep your eye on it!
Add to blender with half a cup of hemp seeds, 6 cups of filtered water*, a sprinkle of cinnamon, half a teaspoon of vanilla and one date.
Blend on high until completely smooth.
Use a nut milk bag to drain the liquid, squeezing the milk out. Pour into a sealed container and store for up to 5 days in the fridge.
*If you like your milk super creamy, add less water, if you want it lighter, add more water. You can play around with the consistency to see what your preference is.
