1 Generous cup (150 grams) of blanched almonds
1/2 Cup (50 grams) of macadamia nuts
1/3 Cup (40 grams) of pitted dates
1 Liter of filtered water (fancy)
2 Shots of hot espresso
1. In a large, lidded plastic container, combine almonds, macadamia nuts and dates. Add water to cover and let soak overnight, at room temperature, for at least 12 hours.
2. Process mixture in a blender, at highest speed, for 3 to 4 minutes until finely pureed.
3. Strain the mixture through a nut bag or jelly bag (I did not know what either of those things are so…) or a fine mesh sieve over a bowl with two layers of cheesecloth. Strain mixture. The nut milk should be silky and creamy. Marvel at how much work this is compared to those giant containers of almond milk at the store. Wonder how many almonds are sacrificed for nut milk every day. Cry a little. (Nut milk can keep in the refrigerator up to 5 days. Shake before using.)
4. To make a latte: combine 8 ounces of chilled nut milk, a double shot of espresso and ice in a glass or cocktail shaker. Shake or stir for 30 second, strain into a chilled glass with fresh ice.