Salted Caramel Espresso Almond Mylk

SERVES 1; MAKES 750 ML (26 FL OZ/3 CUPS)

This is the best kind of cold-brew coffee I’ve ever had. To cold-brew coffee, grab some freshly ground coffee beans and steep them overnight in a coffee plunger or cold-brew tower.

1 batch Vanilla almond mylk

250 ml (9 fl oz/1 cup) cold-brew coffee

4 tablespoons coconut nectar

1 teaspoon tahini

1 teaspoon maca powder

1 teaspoon mesquite powder

1 teaspoon lucuma powder

2 pinches of Himalayan pink salt or Celtic sea salt

• Place everything in a high-speed blender, add a bunch of good vibes and blend on high speed until smooth. Pour through a fine-meshed strainer, or squeeze through a nut milk bag before serving.
• The mylk will keep in clean, airtight glass jars in the fridge for up to 5 days.