Chocolate-Chaga Almond Mylk

Yield:  about 1 quart

1 cups raw almonds
1 quart fresh water + more for soaking
1 tablespoon chaga powder
¼ teaspoon cinnamon
2 tablespoon cocoa powder
¼ cup maple syrup, or to taste

1. Place almonds in a container and cover with 2 to 3 inches of water. Place in the fridge to soak overnight. The next day, drain and rinse well. Set aside.

2. Bring the 1 quart of water to a boil.  Remove from heat and add chaga powder.  Cover and steep for about 20 minutes. Let cool to room temp.

3. Place drained almonds in a blender.  Add cinnamon, cocoa powder and chaga tea mixture.  Puree for 1-2 minutes, or until very smooth.

4. Strain almond mylk through nut mylk bag or cheesecloth into a clean pitcher.  Sweeten with maple syrup to taste. Store in the refrigerator for 3-4 days.

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