Ginger Honey Almond Milk
- 1 cup raw almonds, soaked
- 3 1/2 cups water
- 2 tbsp JuJu Royal Ginger Honey
- 1 vanilla bean stick, chopped
- 1/4 tsp ground cinnamon
- pinch kosher sea salt
Instructions
In a large bowl, soak almonds in boiled water for 1 hour. Rinse and drain well.
Place almonds water, honey and chopped vanilla bean into a blender.
Blend on the highest speed for 2 minutes.
Place cheesecloth over a large bowl and slowly pour the almond milk mixture into cloth. Gently squeeze to release the milk.
Whisk in the cinnamon and salt.
Using a funnel, pour into a large glass jar and secure lid.
Store in the fridge up to 3-4 days.
Shake between uses as the mixture may separate.
White Chocolate Coconut Shake
- 2 small cans coconut cream
- 1 can coconut milk
- 1/4 tsp kosher salt
- 1 cup almond milk from previous step
- 1/4 cup lime zest
- 1/2 cup fresh lime juice
- 1 cup white chocolate chips
- 1 candy cane, crushed for garnish
Instructions
Stir coconut cream, coconut milk and salt together.
Pour mixture into ice cube tray and freeze for 2 hours or until slightly firm, not frozen.
Transfer semi-frozen cubes to a blender and add remaining ingredients.
Blend until desired consistency, leave the chocolate chips a little bit chunky for some added texture or blend until completely smooth.
Pour into glass rimmed with crushed candy cane, garnish and serve immediately.