If summer had a taste, it would be a perfectly ripe apricot; sticky sweet with a hint of the good kind of sour.
It’s apricot season!!! The first time I tried an apricot was when I was in my mid-20’s. Crazy, right?! My parents never had them when I was growing up and I never thought to try them myself. Shortly after I went vegan, I went to a nutmylk making workshop where we learned basic skills to make my own, and then were encouraged to make some creative flavours. I came up with apricot, honey & mint. I don’t tend to have honey anymore, but wanted to share a similar flavour with you as I remember it tasting like a glass of heaven.
To make this milk, you’ll need to make basic almond milk (you can use store bought if you’re in a pinch).
1 batch of homemade almond milk
1 cup of almonds, soaked at least 8 hours
2.5 cups of water
Drain & rinse the soaked cashews and place them in your blender with the water. Blend for a few minutes until you no longer see any remnants of almonds in the water. Strain the liquid through a nutmylk bag or cheesecloth.
Apricot Mint Almond Milk
1 cup of homemade almond milk
4 small apricots
1 generous handful of fresh mint
1 tsp of Bee Free Honee (or sweetener of your choice)
Throw it all in the blender and blend it up!
Enjoy this glass of summer sunshine =)
What’s your favourite summer drink?