Coffee + Almond Milk

Coffee

I know the negative impact coffee can have on the nervous system. I have encouraged clients to cut back on it or cut it out altogether, for the sake of their adrenals. Like many people, my perspective with coffee was shaped largely in my college years. I quit coffee after college when I didn’t need it anymore to focus on school. It was contributing to my anxiety during a period of high stress and commuting, so I switched to green or black tea and didn’t look back. Shortly after, I cut all caffeine and drank only herbal teas. My rotation included peppermint, ginger, licorice root, dandelion root, and rooibos. After six years and a whole lot of healing, I felt called back to coffee.

I’m very picky with what I choose, now that I know what I know. Almost exclusively I drink Organo black or King coffee with a splash of my homemade almond milk [recipe below]. It is a satisfying treat that does NOT leave me shaky, jittery, anxious, or with gut problems like acid reflux or bloating. This is because it is high quality coffee infused with reishi mushroom. There are amazing health benefits from reishi* [see below] and other superfood mushrooms, as you may have heard. For that reason, I do also enjoy Four Sigmatic blends. Other high quality coffees I’ve tried and enjoyed are Purity and Kicking Horse. Read more here about the benefits of reishi infused coffee from Organo.

Usually I enjoy coffee once or twice a week, when I feel like it. I have no strong attachment to coffee, I could take it or leave it. Generally I like to mix up my beverages between matcha, green tea, Organo Red tea, Organo coffee, and herbal tea.

How do I drink coffee?

I like it pretty weak; I prefer no more than 1/2 packet of Organo coffee and 1/4 teaspoon of organic ceremonial grade matcha. Here are some other ways I drink my coffee as a Nutritional Therapy Practitioner and seeker of outstanding health.

Check out my full post on Instagram about How I Drink Coffee.

Now if you drink black coffee, more power to you. But if you’re looking for something special to mix in for that creamy, milky effect, you’ll surely enjoy this next recipe.

Homemade Almond Milk

Ingredients:

1 cup organic almonds, soaked
Himalayan pink salt or sea salt
Organic alcohol-free vanilla [optional]
Filtered water

You’ll need a large bowl that holds at least 3-4 cups, a nut milk bag or produce bag, and a food processor or blender. Grab one 32 oz jar with a tightly sealed lid for each 1 cup of almonds. Line the large bowl with the nut milk bag.

Instructions:

Soak the almonds at least 6 hours or overnight. Add filtered water to cover and a dash of salt.

For each 1/2 cup of almonds, add two cups of filtered water to a blender. If you’d like a touch of sweetness, add 1/4 teaspoon of vanilla, then add a pinch of sea salt. Blend on low for about 3 minutes, then pour through the nut milk bag into the large bowl.

Squeeze and strain the liquid out and you’ll be left with just the almond meal. You can set the almond meal aside to use in recipes or discard it. I use a second fine strainer to pour the milk from the bowl into the jar. Continue this process to use all soaked almonds. You can easily double the recipe and make two 32 oz jars. I personally use 1.5 cups almonds to make one 32oz jar for my partner and a 16 oz jar for myself.

This almond milk is dreamy. It froths nicely in fresh coffee, matcha, or hot chocolate; it goes perfectly with homemade granola or cereal. You could even gently warm it up and sip with freshly baked muffins or cookies. For recipe inspiration, check out my fall dessert recipe eBook, Nourishing Sweets. Download it here!

If you try this recipe or order Organo coffee, let me know what you think! Send me a quick email to in**@ch***************.com or find me on Instagram. I look forward to seeing your creations!