A dairy-free recipe inspired by Mango Lassi. The holiday nut nog recipe is Almond milk base, is delicious and healthy for you
1/2 cup whole raw almonds, soaked overnight, rinsed well & drained
3 cups purified water
3-4 T maple syrup
1t vanilla extract
⅛t Himalayan pink salt
1/4t cardamom powder
1 cup ripe mango
2-3 soft dates (de-seeded and soaked for a few minutes for softness)
1. Combine only first 2 ingredients in a blender and process until smooth.
2. To separate the milk from the pulp, squeeze the mixture through a cloth mesh bag or cheesecloth. Reserve the pulp.
3. Rinse the blender, put the almond milk back in blender and blend with remaining ingredients.Taste for desired sweetness.
4. Serve chilled. The Almond milk will keep in the fridge for 2 days.
Sprinkle with cardamon powder and 1-2 strands of saffron.
Store the pulp in the fridge for 2 days or in the freezer for 3 months. The pulp can be used as bases for curries or you can dehydrate it and then grind it in a food processor and use it as almond flour.