Category:

Drinks

Hibiscus Pistachio Iced Tea Latte

I love collaborating with like-minded creatives on fun projects, so doing this shoot with my friends at Older Brother was an absolute dream. Older Brother is a half Portland, half Los Angeles based apparel brand that uses natural dyes and organic and sustainable threads. They work exclusively with eco-conscious textiles that range from small batch organics to renewable plant-based synthetics. They carefully select their textiles based on quality, environmental impact and social responsibility. All of their garments are cut and sewn in Los Angeles.

What I love most about Older Brother is that they put the Earth first. They understand that we as humans and consumers have an obligation to take care of our planet and the people on it. So many of the synthetic materials and toxic dyes that are used in the fashion industry are not only terrible for us and our health, but are destroying our planet. Older Brother’s collection is gender neutral, and their designs are classic and timeless, so they will never go out of style. Their collection is thoughtful, considered and made with love.

This season, Older Brother uses hibiscus as the main dye for their collection. They offer a lighter more muted tone and a vibrantly saturated hibiscus color, as well as natural, undyed options like what I’m wearing in these photos. I especially love the Chore Coat, the Jeans and the Raglan Crew. I created this Hibisucs Pistachio Iced Tea Latte inspired by Older Brother’s collection. I love that what we drink as nourishment can also be used to create beauty in what we wear on our bodies.

Hibiscus-Pistachio Iced Tea Latte
[Serves 2]

Hibiscus Tea:
4 cups filtered water
1/4 cup dried cut hibiscus flowers (I get mine from Mountain Rose Herbs)

1.) Pour water and flowers into a airtight jar. Let steep in the refrigerator overnight for at least 12 hours.

Pistachio Milk:
3 cups filtered water
1 cup shelled pistachios, soaked in water for at least 6 hours

1.) In a high-speed blender, blend the pistachios and the water on high for 2-3 minutes. Strain the milk through a nut milk bag, cheese cloth or fine mesh sieve.

Hibiscus-Pistachio Iced Tea Latte:
2 cups chilled hibiscus tea
2 cups chilled pistachio milk
1 Tablespoon tocos powder
1 teaspoon reishi powder
1/4 teaspoon cardamom
1-2 medjool dates
Optional garnish: dried rose petals and crushed pistachios

1.) In a high-speed blender, blend all ingredients for 1-2 minutes. Pour over ice, and enjoy!

April 19, 2018 0 comment

Drinks Lifestyle Self-Care Wellness

Winter Self-Care, Herbal Chai + A Giveaway!

[GIVEAWAY IS NOW CLOSED!!!! Thank you to everyone who entered, and congrats to Kelly Rose Heath for winning!]

I’m SO excited to be partnering with one of my favorite people on this post and giveaway. Max of Roots & Crowns is literally one of the kindest, most warm-hearted people I know. She’s wildly talented and her line of herbal apothecary goods is one of my absolute favorites. We teamed up this holiday season to bring you all an amazing Douglas Fir Chai recipe, a DIY Immune-Supporting Bath Salt recipe and an AMAZING giveaway. One lucky person will win the Ultimate Winter Self-Care Kit that includes:

1 Roots & Crowns Forest Bath: Mineral Rich Therapeutic Woodsy Bath Soak
1 Roots & Crowns Doug Fir Chai
1 Roots & Crowns Cocoa Dust
1 Roots & Crowns Elemental Notebook
2 Alexandria Cummings Ceramic Mugs
1 Crosby Elements Nomad Candle
1 copy of You Are A Circle and 1 copy of You Are A Dream by Prof. G

TO ENTER:

Check out Roots & Crowns and pick 2 products you most want to try
Leave a comment on this blog post with your favorite self-care ritual and the 2 Roots & Crowns products you want to try the most.
For an extra entry, follow @alison__wu, @rootsandcrownspdx, @alexandriacummingsceramics, @crosbyelements and @profg.co on Instagram and leave an extra comment on this blog post saying so.

Contest closes on Tuesday, December 12, 2017 at 11:59PM PST. Winner will be chosen and announced on Wednesday, December 13, 2017.

Adaptogenic Douglas Fir Chai
[Makes 2 16 oz chai lattes]

32 oz (4 cups) of hot water
1 1/2 Tablespoons Roots & Crowns Doug Fir Chai
3 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon reishi
1/2 teaspoon ashwagandha
Optional: 1 teaspoon raw honey

1.) Using a tea strainer and jar, or just a large mason jar and mesh sieve, steep chai covered for 10 minutes. [Covering while steeping allows for a deeper, richer flavor.] Strain out tea and reserve liquid.

2.) In a high-speed blender, blend chai liquid and all other ingredients on high for 1-2 minutes.

3.) Pour into mugs, sprinkle with cinnamon and enjoy!

From Max:

Winter is the season of going inward. Of short days and long nights. It’s a time when comfort and warmth are necessary elements of self-care. Here are some of my favorite winter self-care tips:

1.) Bring the Heat: Whether it’s fires in the fireplace, lighting lots of candles, warm baths, going to the sauna, drinking warm beverages, or cooking with warmer/spicier ingredients – follow your body’s wisdom when it comes to telling you what you can do to nurture the warmth during the cold season.

2.) Mind Your Body: It’s easy to become a little more physically stagnant during the winter months because there’s more of a lethargic energy surrounding daylight and the liveliness of the natural world, but keep moving. Bundle up and get some fresh air. Sweat it out.

3.) But Also, Embrace Rest: Winter is definitely a time for being more introspective and reflective. It’s ok not to feel as social and extend yourself as much as you would do in the lighter months. Just as we see the animals getting quieter and going into hibernation, our spirits crave that slower living during this time as well!

Baths with mineral salts are an age-old remedy for soothing sore muscles, healing skin conditions, improving circulation, and speeding up recovery from illnesses. This bath salt recipe is extra warming and immune-supporting. The oils included will help uplift the spirits, open airways for deeper breathing, and also add an anti-microbial, anti-viral aspect of protection for you against seasonal germs.

DIY Warming, Immune-Supporting Bath Salts
[Makes an 8 oz jar]

4 oz epsom salts
4 oz Dead Sea salts*
Essential oils of Rosemary, Eucalyptus, Clove, Lemon
1/2 Tablespoon oil (such as Jojoba, Coconut or Sweet Almond)
8 oz glass jar or metal tin

1.) In a large mixing bowl, add the two different salts.

2.) In a separate small bowl, mix jojoba, coconut or sweet almond oil, then add one drop at a time of the essential oils as follows: 2 drops Eucalyptus, 1 drop Rosemary, 1 drop Clove, 1 drop lemon. Mix well.

3.) Combine oils with salts and mix well so that the oils disperse appropriately.

[Note: I recommend a full 8 oz. of salts for a nice bath, and even sometimes indulge in a double recipe with 16 oz. of salts for an even more luxurious bath. When running the bath, pour the salts through the running water and let them dissolve.]

*Dead Sea salts have over 21 minerals in them and are extra yummy for your skin, but if you can’t find Dead Sea salts, you can use 8 oz of epsom salts instead.

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December 6, 2017 637 comments

Drinks Wellness

Moon Milk

The dreamy world of moon milks! These are caffeine-free potions that I drink when the moon comes out (or even when it’s out, but not visible). They are well suited for nighttime enjoyment, but really can be drank any time of day. Many of the adaptogens in each of these recipes have been selected for their calming, nurturing and relaxing properties. (Wu Haus Guide to Adaptogens coming in the next couple weeks!) These are just suggestions, so feel free to substitute with any adaptogen of your choosing. For some people cacao is stimulating, so if you are more sensitive to it, you might consider enjoying this potion earlier in the day. You can find most of the adaptogens featured in these milks over on my Favorite Products page.

These moon milks honor the Ayurvedic lineage, which believes that warm milk can aid in a good night’s sleep. Technically, there is no milk used in these recipes, but the combination of hot water and coconut butter creates a lovely additive-free alternative to store-bought coconut milk. If you prefer to use regular or nut milk, feel free to use 2 cups of milk instead of the hot water + coconut butter. The powerful properties of adaptogens are best extracted using some sort of fat, so I wouldn’t recommend making these with just hot water alone. In the Golden Moon Milk recipe, you could substitute ghee for the coconut butter. I always encourage you to adapt any of the recipes on this site to make them your own. <3

Ginger-Ceylon Cinnamon-Vanilla Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 1/2 teaspoons ground ginger
1 teaspoon Ceylon cinnamon
1 vanilla bean, insides scraped out (or 1/2 teaspoon vanilla extract)
1/2 teaspoon ashwagandha
1/2 teaspoon mucuna pruriens
Pinch of pink salt

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Golden Turmeric Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon Ceylon cinnamon
1/2 teaspoon shatavarti
1/2 teaspoon astragalus
1/4 teaspoon cardamom
1/4 teaspoon black pepper
Pinch of pink salt
1-2 teaspoons of raw honey (optional)

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Lavender-Cacao Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 1/2 Tablespoons dried lavender flowers

1 Tablespoon tocos
2 teaspoons raw cacao powder
1/2 teaspoon reishi
1/2 teaspoon chaga
Pinch of pink salt

1.) In a small saucepan over medium-low, heat the water, coconut butter and dried lavender. Bring to a low simmer and allow the lavender to infuse into the milk for about 5 minutes. Strain out the flowers using a mesh sieve.

2.) Pour infused lavender milk and all other ingredients into a high-speed blender and blend on high for 1-2 minutes until well-combined and frothy.

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October 25, 2017 25 comments

Drinks Wellness

Wu Haus Guide to Matcha

I can’t tell you how excited I am about this post! I get countless questions about matcha (how to make it, what brand to buy, what adaptogens to add to it, etc., etc.) everyday over on Instagram, and now I can finally point to the WU HAUS GUIDE TO MATCHA as the complete source to (hopefully) answering all your questions. So let’s dive right in!

SOME BENEFITS OF MATCHA
Sustained Energy + Enhanced Calm: Amino acid L-Theanine and caffeine work together to produce a sustained and focused energy. L-Theanine is a calm-inducing and non-dietary amino acid found almost exclusively in teas from the Camellia sinensis plant. Unlike traditional green tea that is steeped in water, matcha powder includes the entire ground Camellia sinensis leaf providing 100% of the leaf’s nutritional benefits to the drinker. A serving of matcha offers between 30-70 mg of caffeine while coffee offers anywhere between 95-144 mg depending on how you prepare it. Unlike coffee, matcha supplies a healthy dose of caffeine without causing you to crash a couple hours later.

Mental Clarity: L-Theanine promotes both natural relaxation while simultaneously heightening mental clarity. It is also known to reduce anxiety levels and enhance your mood.

Packed with Antioxidants: Matcha has very high levels of antioxidants in the form of polyphenols, catechins and flavonoids. These power houses protect you from harmful free radicals – the molecules responsible for aging, tissue damage, cancer and some inflammatory diseases.

Immune Boosting: Matcha boosts the body’s natural immune defense. The antioxidants in matcha are a key component of helping your body fight diseases and infections. Just one cup of matcha has the equivalent antioxidants of 10 cups of regular green tea. Matcha also contains polyphenols, catechins and epigallocatechin gallate (EGCG), which help boost immunity and promote overall wellbeing. Additionally, matcha provides the body with potassium, vitamins A & C, calcium and iron.

ORGANIC VS NON-ORGANIC
Of course, I think it goes without saying, it’s always preferable to use organic matcha. I say that, yet I don’t use organic matcha. I’ve done tastings at Mizuba (where I source most of my matcha), and the fact of the matter is I prefer the taste of some of their non-organics to their organics. Mizuba is about to release a new organic variety called Yorokobi that I’m SO thrilled about, which will get me to finally switch over to organic (yay!).

CEREMONIAL VS CULINARY
There is much debate over whether or not you need to spend the extra money and buy ceremonial grade or if you’re okay to drink culinary. There is a multi-faceted question. My rule of thumb is that if you are making a matcha americano (with just water + matcha, no milk or added ingredients), use the highest quality ceremonial. If you are making a morning potion with adaptogens or a simple matcha latte, you can probably use a culinary grade. That being said, I use Mizuba’s Culinary, which is A LOT higher quality than many other culinary matchas out there. So, I would recommend purchasing your matcha from a reputable brand and doing a taste test if possible. Especially if you are new to drinking matcha, you don’t necessarily need to jump right into spending $55 on a 40g tin. You can work up to that as your taste for matcha changes and becomes more refined.

FAVORITE MATCHA BRANDS

Bottom Line: Only buy matcha that comes from Japan. Products from other places that claim to be matcha should not be trusted.

Pro Tip: To preserve flavor and freshness, always store your matcha in the refrigerator after opening.

Mizuba Tea Co.: Mizuba is definitely one of my favorite matcha brands. What I love about Mizuba is that every single variety of matcha they offer tastes delicious and is of the best quality. Whereas some brands of matcha use lower quality for their culinary, I use Mizuba’s very, very high quality Culinary matcha for my morning potion everyday. The main difference between their Culinary and Ceremonial is that the Culinary is a coarser grind, making it stronger in flavor so that it can be tasted through whatever you mix it with (milk, desserts, smoothies, etc.). I also love their ceremonial Kokoro and everyday matcha, Daily, for my Matcha Americanos. I love that this brand is woman-owned and local to Portland. Lauren, Mizuba’s owner, works with a single source farm outside of Uji, Japan. She is in the process of adding another AMAZING organic matcha (the 3rd to her line) called Yorokobi that should be ready soon. I’ll keep you posted on that!

House of Matcha: I love House of Matcha’s line (and their amazing branding). Both their Ceremony and Cold Brew are delicious and high quality. The Cold Brew is my go-to for summer, as it dissolves right into cold water.

Ippodo: A luxury line of matcha that feels completely authentic and traditional with its roots in Kyoto. Definitely a bit on the spendier side, but absolutely delicious and worth the splurge.

TOOLS NEEDED TO MAKE MATCHA AT HOME
Chasen (bamboo whisk): Essential for making the perfect Matcha Americano. Also great for use when traveling. You can mix your adaptogens in with your matcha and make a paste as you would for a Matcha Americano (recipe below) if you don’t have access to a blender on the road.

Chashaku (bamboo scoop) and/or Measuring Spoons: I usually use the chashaku when making a Matcha Americano to stick with the traditional way of preparing matcha. I use measuring spoons when making potions.

Chawan (tea bowl): Drinking matcha out of a plain mug would simply not be as lovely of an experience as it is drinking from a beautiful handmade chawan. Some of my favorites come from: Brian Giniewski, Helen Levi, Earth and Element, Wolf Ceremics and Romy Northover.

High-Speed Blender: Really makes things quick and easy for potion making. I’m currently using the Breville Boss.

Battery-Powered Matcha Whisk (great for travel!): I recently purchased this whisk. It’s amazing for traveling with and even froths the liquid!

Kettle and/or Small Saucepan: Pretty essential for heating liquids. I use this kettle and this saucepan.

KEY INGREDIENTS (BESIDES MATCHA, DUH)
Coconut butter: This is a key ingredient if you aren’t using milk in your potion. It adds the creaminess that milk would otherwise add. If you want your drink extra, extra creamy, use milk + coconut butter. Coconut butter also makes the potion ultra frothy, which is an added bonus. I like using it as an alternative to milk, as it is a pure ingredient. Unless you’re making your own nut/seed milks, there are so many unnecessary gums and fillers in the prepackaged stuff. I love CAP Beauty Coconut Butters in 1-gallon and 16 oz sizes.

Collagen: Not absolutely necessary, but contributes to a lovely froth while adding some protein to your potion. Collagen is also great for gut health, skin, hair and nails. I use Vital Proteins Collagen Peptides or Marine Collagen, but Great Lakes is another great, more affordable option.

Adaptogens: The adaptogens you choose for your potions are entirely up to you. Based on what benefits you are hoping to reap, there are SO many options. As a general rule of thumb, I don’t usually put more than 3-4 adaptogens in each potion. I’d also advise to keep portion size small. You only really need a 1/2 teaspoon of each adaptogen. In the recipes below, there are a few suggestions, but I encourage you to do your research and see which adaptogens call to you. In terms of brands, I recommend Sun Potion and Mountain Rose Herbs. I’ll be posting a Wu Haus Guide to Adaptogens very soon, so stayed tuned for that!

MCT Oil/Brain Octane: This is great to add if you need an extra pep in your step! With the addition of MCT oil or Brain Octane, you basically have a Bulletproof matcha. KAPOW! If you’ve never used either, I would start with a teaspoon or less. This is really powerful stuff.

Matcha Americano
[Serves 1]

2 chashaku scoops (or about 3/4 teaspoon) ceremonial grade matcha
4 to 6 ounces of hot water

1.) Scoop 2 chashaku scoops into your tea bowl.

2.) Add a very small splash of hot water (160°-175°) to the tea bowl with matcha. Using your chasen (whisk, make a smooth paste making sure to break up all matcha clumps.

3.) Add an additional 4-6 ounces of hot water to your tea bowl. Using the chasen, whisk in an ‘M’ or ‘W’ motion very quickly until frothy. Drink immediately.

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Alison’s Everyday Matcha Potion
[Serves 1]

2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
2 scoops collagen peptides or marine collagen
1 Tablespoon tocos
1 1/2 teaspoons matcha
1 teaspoon MCT oil (only if you want an added kick – I don’t add this everyday)
1/2 teaspoon cordyceps (or adaptogen of your choice)
1/2 teaspoon reishi (or adaptogen of your choice)
1/2 teaspoon pine pollen (or adaptogen of your choice)
[Note: If you prefer a sweeter flavor, add 1 teaspoon raw honey or 1 teaspoon mesquite powder]

1.) Bring water to a boil (heat milk in a saucepan on the stove, if using) in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

Hormone-Balancing Matcha Potion
[Serves 1]

2 cups hot water (160°-175°)
1 1/2 Tablespoons coconut butter
2 scoops collagen peptides or marine collagen
1 vanilla bean, insides scrapped out
1 1/2 teaspoons matcha
1/2 teaspoon astragalus
1/2 teaspoon ashwagandha
1/2 teaspoon maca
1/4 teaspoon Ceylon cinnamon

1.) Bring water to a boil in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

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Pumpkin Spice Matcha Potion
[Serves 1]

2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
1 1/2 Tablespoons pumpkin purée
1 1/2 teaspoons matcha
1/2 teaspoon maca
1/2 teaspoon chaga powder
1/2 teaspoon Ceylon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of pink salt
Optional: 1 scoop of collagen and/or 1 teaspoon raw honey or mesquite powder

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October 17, 2017 18 comments

Drinks

Aphrodisiac Walnut Mylk Two Ways: Goji + Maca // Strawberry + Cacao Nib

Creamy walnut mylk! Yum! I’ve been wanting to make and share this recipe for a while now, and I thought with Valentine’s Day right around the corner, this would be the perfect time. These mylks are abundant in aphrodisiac super foods: cacao, maca, raw honey, vanilla and cinnamon. Plus, walnuts are high in the amino acid tryptophan, which helps make serotonin. The neurotransmitter serotonin helps regulate the mood, prevent depression and make us feel happy. Walnuts are also an excellent source of omega 3 EFA’s (essential fatty acids), which are so important for brain health.

I absolutely love making homemade nut mylks. I usually make 1-2 batches each week that I can customize with different add-ins each day. I made this recipe in my new Vitamix Ascent A2500 that has a built-in digital timer making recipe development super easy. I typically use my Vitamix 2-3 times everyday. If you’ve been considering purchasing one, I really can’t encourage you enough. It will honestly change your life. If you’re looking for great filtration bags, Vitamix makes these ones that I love. A cheesecloth also works just fine. I hope you enjoy this Valentine’s Day and show yourself some much-deserved love.

[This post was created in partnership with Vitamix. All thoughts and opinions are my own.]

Aphrodisiac Walnut Mylk: Goji + Maca // Strawberry + Cacao Nib
[Makes 8 cups]

For the walnut mylk base:
3 cups raw walnuts, soaked in the refrigerator overnight
8 cups filtered water
1/2 teaspoon vanilla bean powder
1/2 teaspoon cinnamon
1/4 teaspoon pink salt

For the goji + maca version:
2 heaping Tablespoons goji berries, soaked in hot water until plump
1/2 teaspoon maca
Optional: 1-2 teaspoons raw honey

For the strawberry + cacao nib version:
5-6 fresh or frozen strawberries
2 Tablespoons raw cacao nibs

1.) Blend all ingredients for the base in high-speed blender for 1-2 minutes until creamy. Strain half of the walnut mylk through a filtration bag or cheese cloth into a wide-mouthed jar and set aside.

2.) Add the additional ingredients for the goji + maca version into the blender. Blend for another 45 seconds until creamy and well combined. Strain through a filtration bag or cheese cloth. Allow to chill in the refrigerator for an hour before enjoying.

3.) Pour the other already-strained half of the walnut mylk base back into the blender. Add the 5-6 strawberries and blend for about 45 seconds or until creamy and well combined. Add the cacao nibs and blend for an additional 8-10 seconds. Pour into a wide-mouthed jar, and allow to chill in the refrigerator for an hour before enjoying.

4.) Walnut mylk will keep in the refrigerator for 3-5 days.

*If you want to make various color shades like I did for the pictures in this post, just slowly add the goji berries and strawberries, pouring part of the mylk into separate containers once you’ve reached desired color. This is absolutely not necessary. I did it purely for visual interest.

February 12, 2017 1 comment

Drinks

Cashew Mylk Two Ways: Golden and Blue Majik

At the beginning of May on our one-night stopover in LA after our trip to Joshua Tree, we went to Moon Juice in Silverlake on a recommendation from a friend. I completely fell in love with their juices, dreamy nut mylks and just the overall vibe and aesthetic of the place. When we returned home, I set my sights on recreating some of their yummy nut mylks.

I used E3live‘s amazing Blue Majik powder (which you’ve probably seen used in many of my smoothies on Instagram) to achieve the blue hue and a combination of fresh and dried turmeric for the Golden Mylk. I seriously can’t tell you enough how tasty and delicious these are. We’re especially fans of the Golden Mylk over here at our haus. I’m planning two more Moon Juice-inspired nut mylk recipes for the coming weeks, so stay tuned! For now, I hope you enjoy these two as much as me.

Golden Cashew Mylk
[Makes about 3 1/2 cups]

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
5 Medjool dates
2 inch piece of fresh turmeric
1 inch piece of fresh ginger
1/4 teaspoon dried turmeric
1/4 teaspoon cinnamon

1.) Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.

2.) Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

Blue Majik Cashew Mylk
[Makes about 3 1/2 cups]

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scrapped out
1 teaspoon Blue Majik powder, or any other blue algae powder
1/2 teaspoon cinnamon
3 Medjool dates

1.) Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.

2.) Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

May 13, 2016 2 comments