Go forth and eat great things.

— Me

There I was…in the supermarket aisle where they have every kind of milk. It’s always the same, it takes me 10 minutes to decide, because I don’t love any of them. And then I remembered, I’d seen on The How Not To Die Cookbook a recipe for homemade almond milk. It seemed so bland, not so different from the ones in the store. But…what if I added coconut milk?!

Fast forward…I’m making all kinds of noise the next day at 8am with my food processor* making almond butter. I mixed it with water and coconut milk…and wouldn’t you know it? It was awesome! I tried a small batch at first, in case it turned out horrible. It didn’t, thankfully. And, another great thing…I was able to froth it!! I could never do that with the store bought ones. So take your high-speed blender and add the following ingredients, and you’ll be all set. Just shake well before using it. YOU’RE WELCOME!

Note – Dr. Greger recommends using almond butter made from raw almonds vs roasted or toasted ones, to decrease exposure to advanced glycation end products. If you make your own, like I did, roasting them should be OK. It also adds a nice toasty flavor.

Here’s what you need:

• Two cups of water
• Two tablespoons of almond butter
• One can of full-fat coconut milk

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*Not sure why I waited until I was 36 to buy a food processor, but I love it.

-Maria