Breakfast at Your Desk: Strawberry Almond Milk

I'm a little late to the almond milk craze, only recently falling for the charms of this naturally sweet milk alternative. So when I read about a method for making strawberry-almond milk, I was intrigued ...

Strawberry almond milk? Yes please! Loaded with the goodness of almonds and the antioxidant punch and flavor of strawberries, this is a milk I can get behind. Here's the recipe I found over at the beautiful blog BitterSweet:

Strawberry Almond Milk

Recipe courtesy of Hannah Kaminsky of BitterSweet

Ingredients:

1/2 cup raw almonds, soaked for 8 hours or overnight

1 tablespoon chia seeds

4 cups cold water

2 cups hulled and sliced fresh strawberries

2-4 tablespoons agave syrup

1 teaspoon vanilla extract

Pinch salt

Preparation:

Thoroughly rinse and drain your almonds before tossing them your blender, along with the chia seeds and water. Give it a quick pulse to combine, and then let it sit for about 10 minutes for the chia seeds to start dehydrating. Then, turn it on to high, and allow the mixture to blend for about two minutes. Pause, add the strawberries, agave, vanilla, and salt, and blend for another two minutes, or until completely silky smooth. Strain the resulting milk through a fine mesh sieve or nut milk bag, either discard the solids or save them to bake with, and store the almond milk in an air-tight pitcher in the fridge for up to a week.

Yum, huh?

P.S. Three more strawberry must-makes: Strawberry lassi, strawberry-guava yogurt, and strawberry-balsamic sorbet.