Here is another nut mylk recipe with a slight citrus kick! You can use extract as a substitute for the zest, but I tried it once, and the taste doesn’t compare. Use the zest for real, authentic flavor!
¼ cup almonds, soaked 10-12 hours
1 tablespoon agave (more or less to taste)
4 teaspoon cacao powder (1T + 1t)
zest from 1/3 of a lemon, use a zester or a fine grater
pinch Himalayan Crystal Salt
8 ounce water
substitute zest from 1/4 of an orange for the lemon zest (optional), for Chocolate Orange Nut Mylk
¼ of a vanilla bean, seeds only
Add all ingredients to a blender, and blend away! If you want a traditional, lighter nut mylk, blend the almonds with the water, and strain the mixture through a nut mylk bag. Then add the strained nut mylk to the blender with the rest of the ingredients, and blend.