It’s Sunday so I’ll keep things short and sweet. With summer rolling in hot, I couldn’t be happier about the warmer temperatures and natures beauty being in full bloom. There’s so much to look forward to this time of year hiking, bonfires, camping, spending time at the beach, farmers markets, and of course flowers! If you follow me on Instagram you already know I have a thing for flowers. I love the colors, the smell, and of course that floral taste whether its lavender, rose, or others. I enjoy trying to incorporating flowers into just about anything from tea to homemade bath bombs. Natures beauty blooms always find a make to make an appearance in my daily life. I’m excited to share this lilac milk recipe with you. Ways to incorporate lilac milk are: tea lattes, as a cream in your coffee, baking, or just as is! It’s really delicious and so EASY to make!
- 1 cup of raw almonds
- 1/2 cup of fresh lilac flowers washed
- 4- 4 1/2 cups of filtered water
- 5-6 dates pitted and soaked for 30 minutes
- Start by washing the lavender flowers off well and pack them into a 1/2 cup. Soak the lilac flowers in the 4- 4 1/2 cups of filtered( use this water for the almond milk). Soak the almond in a separate jar of filtered water. Take them out the next day and strain the water out of the almond and add then add the almonds to a food processor or blender. Using a sieve strain out the flowers and add the filtered water that the flowers were soaking in, in the food processor. Blend for about 5 minutes. Using a nut milk bag pour the milk into the bag and strain the milk out. Store in the fridge. Best if used within 3-4 days. 🙂 Let me know if you have any questions 🙂