Cacao Nib Almond Milk

Ingredients

• 1 cup raw almonds, covered with water by 2 inches and soaked overnight at room temperature
• 2 tablespoons cacao nibs
• 4 cups hot water
• 5 teaspoons agave syrup
• 1/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract

Directions

1. Set a fine-meshed sieve over a deep bowl and line it with a double layer of cheesecloth. Drain the almonds and cacao nibs, then put them in a blender. Pour in the hot water and blend on high for 2 minutes.
2. Pour the blended mixture carefully into the prepared sieve. Pull the cheesecloth up around the solids and squeeze to release the rest of the liquid; the leftover ground almonds and nibs can be saved for another use.
3. Whisk the agave syrup, salt, and vanilla into the almond milk. Let it cool completely, then pour it into a bottle or container and refrigerate for up to one week.