Our favorite vanilla almond milk gets an update with the addition of coconut and coconut cream.
Author:Beard + Bonnet
1 cup raw almonds
1/2 cup flaked unsweetened coconut, I use Bob’s Red Mill
3.5 cups of filtered water, plus more for soaking
1 can full fat coconut cream
1 vanilla bean, scraped or 1 tsp. vanilla extract
1/4 tsp. salt
1–3 Tbsp. evaporated cane syrup (you could use maple syrup, agave, or honey instead)
Place the almonds and coconut in a bowl and cover with water. Allow to soak overnight. In the morning drain the soaking liquid and rinse the almonds and coconut until the water runs clear.
Combine the soaked almonds and coconut with 3.5 cups of filtered water in a high-speed blender and blend until smooth. This usually takes me about 2 or 3 minutes. Strain the mixture through a fine mesh sieve lined with cheesecloth or a nut milk bag.
Return the strained milk back into the blender with the remaining ingredients and blend until combined. Add more or less salt or sweetener to taste.