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.