Ingredients:
- 8-10 cups of filtered water
- 1 cup of raw almonds almonds
- 1/2 tsp of pink himalayan salt
- 5 1/2 tbsp of matcha powder
- Cheesecloth
Directions:
- Soak the almonds overnight in filtered water.
- After the night of soaking, rinse the almonds, and add them to a blender, along with the salt and about 8 cups of filtered water.
- Mix for a few minutes on high, until the mixture becomes creamy, and grab a large bowl and your cheesecloth.
- After the almonds and water are done mixing, put the cheesecloth over your bowl, and pour the almond milk through it.
- Once the almond pieces have been filtered through, add the milk back to the blender.
- Now, for the final step, add the Matcha powder to the milk, and blend for a minute.
- Enjoy!
Note: The Matcha Almond Milk will last in the refrigerator for about 1-1 1/2 weeks.
