Drink Recipe: Unicorn Milk (Rose-Cardamom Almond Milk)
Prep Time:
15 minutes
Cook Time:
Servings:
2 cups nut milk
Ingredients
  • 2 cups raw almonds
  • 4 cups water, plus more for soaking
  • 2 dates
  • 1 vanilla bean
  • Pink Himalayan salt, to taste
  • 3 tablespoons dried rose petals, plus more to taste
  • 1 teaspoon ground black cardamom powder
Directions
  1. In a quart-size jar, add the almonds and cover with cold water by 2 inches. Let soak in a cool place (but not in the refrigerator) overnight to release their natural enzymes and soften for blending.
  2. Drain the almond water and rinse the almonds with fresh water. Add to the base of a blender, along with the water, dates, vanilla and a pinch of the pink Himalayan salt. Blend on high speed until the nuts have fully broken down, about 2 minutes. Pour the liquid through a nut milk bag or cheesecloth, separating the pulp from the milk.
  3. Rinse the blender and pour the milk back in. Add the rose petals and cardamom, and blend on medium-high speed until fully incorporated and the milk is a soft pink hue. Serve fresh or chill in the fridge.