Cold-Pressed Matcha Almond Milk

Cold-Pressed Matcha Almond Milk

This is my spectacular dairy-free milk recipe from my cookbook Purely Delicious as well as The Healthy Chef Recipe App.  I've added 2 teaspoons of Healthy Chef Matcha that helps boost antioxidants and provides all day sustained energy. One bowl of matcha tea is equivalent to 10 cups of green tea – it's a powerful, green tonic to revitalise the body and mind. Matcha is particularly rich in catechins, a powerful flavonoid shown to have antioxidant, anti-cancer and heart protective properties. It also contains high levels of L-theanine, a unique blend of amino acid, to help reduce stress and anxiety.


INGREDIENTS

Makes 1.2 L

1 cup (155g / 5 ½ oz) raw almonds (soaked overnight in water and drained)

6 cups (1L / 2 pints) filtered water

2 teaspoons Healthy Chef Matcha Tea

6 fresh medjool dates, pitted or stevia

1 teaspoon vanilla bean paste or powder

METHOD

Combine almonds, matcha, pitted fresh dates, vanilla and cold water into a good high speed blender like a Vitamix.

Blend at high speed until creamy - This should take about a 30 seconds.

Strain through a fine sieve, muslin or cheese cloth.  Give your bag a good squeeze to remove all the excess moisture.  The pulp can be used for other recipes such as power balls, cookies, or gluten free crackers.

Pour into clean bottles or jars.

Store matcha milk for about 4 days in the fridge.

NOTES & INSPIRATION

For an instant matcha milk:

Blend 2 tablespoons raw cashew butter, macadamia butter or coconut butter with two cups of filtered water and 1 teaspoon of Healthy Chef Matcha Tea. Blend until smooth and creamy and you have a purely delicious and creamy matcha milk.

Blend 1 1/2  cups of matcha milk with 1 frozen banana and 2 tablespoons Healthy Chef Protein for a delicious healthy breakfast! Enjoy the boost of antioxidants and pour over your next bowl of granola!

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