An Ayurvedic ojas drink with dates, almonds, spices and ashwagandha
Fresh Almond Milk
1 cup raw almonds, soaked overnight
4 cups filtered water
pinch Himalayan pink salt or sea salt
Place the almonds in a bowl and cover with filtered water. Soak 6-8 hours or overnight. Drain and rinse well, remove the skins from the almonds, then place the almonds in high-speed blender. Add the water and a pinch of salt. Blend until smooth and frothy. Pour through a nut milk bag, cheesecloth, or other fine mesh strainer to separate the pulp from the liquid. Store the milk in an airtight container in your fridge for up to 2-4 days.
Makes one quart milk
2 cups fresh almond milk (or organic milk of choice)
1-2 pitted dates
1 tbsp ghee
1 tbsp raw honey
½ tsp ground cardamom
2-3 threads saffron (or a pinch of ground nutmeg)
Optional: ¼ tsp ashwagandha powder
In a small saucepan, lightly heat the almond milk until warm, not boiling. Transfer to a blender and add the remaining ingredients. Pulse until combined. Pour into a mug and sip slowly before bed.
Makes two servings