Chef Amy Chaplin’s Chilled Chamomile Almond Milk Latte ” content_phone=” Chef Amy Chaplin’s Chilled Chamomile Almond Milk Latte ” content_last_edited=”on|phone” _builder_version=”4.8.2″ _module_preset=”default” header_text_align=”center” header_font_size=”34px” background_image=”https://journal.rishi-tea.com/wp-content/uploads/2021/07/Chaplin-Recipe-Header-Chamomile-Web.jpg” background_size=”contain” min_height_tablet=”” min_height_phone=”auto” min_height_last_edited=”on|phone” height_tablet=”” height_phone=”586px” height_last_edited=”on|phone” custom_margin=”0%||0%|0px|false|false” custom_padding=”25%||25%|5%|false|false” custom_padding_tablet=”” custom_padding_phone=”30%|15%|0%|15%|false|false” custom_padding_last_edited=”on|phone” header_font_tablet=”” header_font_phone=”” header_font_last_edited=”on|phone” header_font_size_tablet=”22px” header_font_size_phone=”” header_font_size_last_edited=”on|tablet” background_last_edited=”on|phone” background_image_phone=”https://journal.rishi-tea.com/wp-content/uploads/2021/07/Chaplin-Recipe-Header-Chamomile-Mobile.jpg” background_enable_image_phone=”on”> Chef Amy Chaplin’s Chilled Chamomile Almond Milk Latte Chilled Chamomile Almond Milk Latte Floral, milky and just sweet enough, this creamy drink is the perfect afternoon pick-me-up on a hot day. Serve it over ice or straight up, either way kids and adults love it. If you won’t drink it all in 2 days, pour any leftover into popsicle molds. Not a fan of iced drinks? You can also serve this warm—use a milk frother for a delicious foamy drink. Prepare Serves 4 4 cups filtered water 6 tablespoons Rishi Golden Chamomile Blossoms 2 tablespoons raw honey 1 cup whole raw almonds, soaked overnight in 2 cups filtered water Directions Bring water to a boil. Add chamomile to a heat proof jar and pour in boiling water. Allow to steep for 5 minutes. Strain into an upright blender (it needs to be at least 6-cup capacity). Add honey and set aside to cool to warm or room temperature. Line a strainer with a nut milk bag or several layers of cheese cloth; set aside. Drain and rinse almonds and add them to the blender. Blend on high speed until completely smooth. Pour into lined strainer, gather edges of cloth and gently squeeze out milk. Keep squeezing until you’re left with a dry pulp. Pour milk into a jar, seal and store in the fridge until completely chilled. Serve cold over ice. Mixture can be stored for up to 2 days in the fridge. Leftover pulp can be used in crackers, porridge, energy balls or pancakes or dried in a dehydrator or low temperature oven until it resembles a flour. This can be stored and used in baking recipes. Recipe by Amy Chaplin About Amy Amy Chaplin is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a resident for @food52, a recipe developer, teacher, and private chef. Amy is also the author of James Beard Award-Winning books At Home in the Whole Food Kitchen and Whole Food Cooking Every Day. Make sure to checkout her website and Instagram for more amazing recipes. Featured Products Golden Chamomile Blossoms MORE TO DISCOVER
