3 tablespoons Forty Thieves 100% Almond Butter
2 cups filtered water
¼ tsp Himalayan pink salt
1 tablespoon coconut nectar
½ teaspoon cinnamon
¼ teaspoon garam masala
Pinch of nutmeg, clove & ginger
Blend all ingredients for 2-3 mins or until white in colour. Store in refrigerator for up to 5 days. Almond mylk will naturally seperate – shake then pour.
No Comments