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Uplevel your cold brew

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Summer may not have officially started yet, but we're all downing the cold brew like nobody's business around here. And we're not alone - turns out the entire U.S. is becoming a cold brew nation.

One of the best things about cold brew is how easily you can change it up by adding different kinds of milks—(dairy or nut)—and how you can create entirely new flavors just by adding vanilla, cinnamon, chocolate ... or anything else!

We're loving adding homemade almond milk with cinnamon. Add this to your cold brew and it's like horchata and cold brew had an adorable, delicious baby.

Okay, that got a little weird. But we promise, this is SO good.

Homemade almond milk recipe courtesy of Jamie King Fit.

Here’s what you’ll need

  • 1 cup raw almonds
  • 4 cups water (plus an extra cup or two for soaking)
  • 2 to 3 tablespoons pure maple syrup, or other sweetener
  • 1 pinch of sea salt
  • Cinnamon, to taste (Jamie suggests a little over a tbsp, which may be a lot unless you're a real cinnamon lover).

And now to the milking!

  • To soak the almonds, place them in a bowl, and cover with water, and allow to soak at room temperature for 12 hours. You might also want to cover the top with a clean towel or cloth.
  • Drain, and discard the soaking liquid. Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
  • Throw the rinsed almonds and water in your blender, and blast until the almonds are liquified.
  • Next strain them by placing a nut milk bag over the opening of a glass bowl. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through (kind of like you’re milking the bag). Empty the almond pulp (hello, almond meal!) aside. You can always dehydrate the almond meal for use in smoothies or to make baked goods. (I went ahead and froze my little ball of almond meal to dehydrate and use at another time).
  • Rinse your blender, and pour the strained milk back in. Add the maple syrup (or other sweetener), salt, and cinnamon and blend again, until smooth and creamy.
  • Store the milk in a sealed container in the fridge. It should last for about 2-3 days.

And, of course, add to cold brew and ENJOY!

If you're sipping on something delicious, make sure you show us your beverage: it's Thirsty Thursday for the #FFYHIITYoga Challenge!

Also, psst: good news for all you almond-lovers out there: the California Almond Board will be at BlogFest, providing us with some delicious, healthy snacks.

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We're loving Gixo, a super social workout app. Get a month free on us—and 20% off after that! 💪

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ONE MONTH FREE!

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