I just cannot get enough of this Gorgeous Brazil Nut Milk recipe, compliments of Raw Food, Real World by Matthew Kenney and Sarma Melngailis. I add it to my Tulsi Rose Tea and use it as a base for my latest Chia pudding obsession.
Combine ingredients in high speed blender for 2 minutes. Strain through nut milk bag and refrigerate in air tight container.
This weekend I steeped 3 bags of Tulsi Rose tea, waited for it to cool down and used it in lieu of the filtered water. Tastes divine!