MERMAID MILK WITH NUTs & GRANOLA
What you will need:
• a high speed blender
• a nut milk bag or cheesecloth
• 1 cup of raw hazelnuts
• 4 cups of filtered water
• 3-6 medjool dates (pits removed)
• 1 pinch of sea salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
Pour your hazelnuts into a bowl/jar/whatever receptacle you’d like, cover the nuts with water and let them soak for 12 hours or overnight. Pour out the water the hazelnuts soaked in and rinse the nuts off. Add the hazelnuts to your blender and fill with 4 cups of filtered water (you can use 3 or 3 1/2 cups water if you want the milk to be super creamy and more similar to coffee creamer than to milk). Blend for about a minute and pour into your nut milk bag or through your cheesecloth over a large bowl. Squeeze out every last drop of hazelnut milk from the bag and then store in a jar for up to 4 days in the fridge.
Pastel Green Mermaid Milk //
For this dreamy shade of sea green, add 1-5 drops of liquid chlorophyll. This can be
found at your local whole foods/ health food store. I’m sure they can be ordered online as well.
Pink Mermaid Milk //
For pink milk, simply add about 1/2 tsp of beet juice to your milk, this minimal amount won’t effect flavor, but it will add a lot of pigment.