A New Wild Recipe: Wild Matcha Milk
I’ve been a big fan of homemade nut milk for some time now. But I haven’t made any in a while.
So I bought a new nut bag and a pound of organic almonds from Whole Foods.
But then I had this wacky idea of putting some Wild Matcha into the recipe. So I did some research to see if anyone else had done this and if they had added something sweet to the recipe as well. I found a few recipes here and there. Some made the nut process far too complicated, and since I had made it in the past, I knew it was much easier to do than what people were suggesting.
After making this recipe, I said out loud, to myself, in my empty apartment, “OH MY GOD.”
That’s how good this is.
I’ve been cooking for a long time now and it’s not often I have this reaction. In fact, I’m so in love with this recipe that I find myself thinking about it often. But then I get scared of my thoughts because I know they are inching me towards the fridge where I’m invariably going to drink every last drop in a very short period of time.
First World Problems
Wild Matcha Milk by Wild FoodsIngredients
- 2 TSP Wild Matcha
- 1 TSP Wild Vanilla Powder
- 5-8 Organic Dates
- 1lb Organic Almonds
- 3 cups Filtered Water
- Optional: Dash of salt
- Soak the almonds overnight in filtered water.
- Drain the almonds and add them to the blender.
- Add the rest of the ingredients to the blender.
- Blend until frothy – at least a minute.
- Strain through a nut bag or cheesecloth.
- Serve over ice and store the rest in the fridge in a covered mason jar.