I’ve always been inspired by the word “infusion”. It holds so much magic inside and is so fantastically useful in the kitchen.
During the last few years I’ve tried quite a lot of different variations of plant milks infused with different kinds of herbs. I would usually make a cold brew herb infusion overnight or for 12 hours, and in the morning I would make nut/seed milk using the herb-infused water. The process took quite a lot of time, unlike this recipe that I am sharing with you today, which requires less then 1,5 hours!
WHAT YOU WILL NEED
- a high speed blender
- a nut-milk bag
- a medium-size bowl
- 100g of raw almonds
- enough boiling water to cover the almonds
- 400ml of fresh water
- 5g dried hibiscus
- 1 tsp of cane sugar
- a pinch of salt
- Cover raw almonds with boiling water and set aside for 10 minutes. They will peel easily after that.
- Put nuts in the high speed blender, cover with 400ml of fresh water and process for 1-2 minutes.
- Strain the mixture through a nut-milk bag.
- Add hibiscus to your almond milk, stir and leave for 1 hour.
- Put the hibiscus-almond mixture in a high speed blender and process for 1 minute.
- Strain through a nut-milk bag. Add a pinch of salt and a teaspoon of cane sugar to taste.
- Pour into an air-tight glass bottle and keep in a fridge for 3 days maximum. Or better – enjoy immediately!