Nut Mylk Horchata
Serves: 5 cups
  • ½ cup raw cashews
  • ½ cups raw almonds
  • 4 cups water
  • 1½ tsp vanilla
  • 1½ tsp ground cinnamon
  • 6 medjool dates
  • pinch sea salt
  1. Soak cashews and almonds in water overnight.
  2. In the morning, discard water.
  3. Add nuts and 3 cups of water to a blender. Blend until creamy.
  4. Pour boiling water over pitted dates and let soak for 5 min.
  5. Add remaining cup of water in batches until you reach your desired creaminess (I did the full cup).
  6. Add dates, vanilla, cinnamon and sea salt and blend
  7. Strain mylk using a nut mylk bag or cheesecloth.
  8. Pour into glass container, seal and refrigerate for at least 2 hours.
  9. Serve over ice.
  10. Add a cinnamon stick for garnish.
Recipe by Sugar Plum Sisters at