A flavorful and refreshing new twist on almond mylk
If you’ve set foot inside a coffee shop within the last decade, you know that people can get VERY specific about their milk choice. With options of raw milk, soy milk, rice milk, almond milk, hemp milk, coconut milk, and even flax, oat, or cashew milk, we are truly living in the land of milk alternatives. Here’s a recipe for yet another alternative: cold-pressed matcha almond mylk! It’s so fresh and yummy that you’ll find yourself drinking it by the glassful, and you’ll never go back to store-bought milk.
The term “mylk” generally refers to a milk alternative that’s typically made up of nuts, seeds, and/or grains blended with filtered water and strained. Many people drink mylk instead of milk because they are lactose intolerant, but others choose to drink it because it’s a healthier choice. And some just prefer the taste over regular milk.
This matcha almond mylk will help make your body strong and beautiful inside and out. Its giant dose of antioxidants and protein will contribute to healthy hair and radiant skin, and it will also boost your metabolism. The almonds are a natural anti-inflammatory, and are also high in vitamin E. This matcha almond mylk is also heart-healthy.
The benefits of the matcha green tea powder alone are plenty. Matcha powder increases concentration, focus, relaxation, and immunity. An antioxidant powerhouse, matcha tea contains more antioxidants than any other superfood. This is important because antioxidants are your body’s warriors—they are defense agents for your health.
Besides all this, matcha tea powder calms the mind and helps prevent disease, lowering cholesterol and blood sugar.
Enjoy this delicious and refreshing boost of antioxidants, and pour cold-pressed matcha almond mylk over your next bowl of granola.
Paleo Cold-Pressed Matcha Almond MylkPublished: 2016-08-05
- 1 cup (155g / 5 1/2 oz.) raw almonds, soaked overnight in water and drained
- 6 fresh medjool dates, pitted
- 1 teaspoon vanilla bean paste or powder
- 6 cups (1L / 2 pints) filtered water
- 2 teaspoons Epic Matcha green tea powder
- Add the almonds, matcha powder, pitted fresh dates, vanilla, and cold water into a blender.
- Blend at high speed until the mixture is creamy (about 30 seconds).
- Strain mixture through a fine sieve, muslin, or cheesecloth. Give your bag a good squeeze to remove all the excess moisture.
- Pour into clean bottles or jars, and store matcha mylk for about four days in the refrigerator.
Yield 1.2 liters