Mixed-Nut Milk

1. 1

   In a medium bowl, cover the hazelnuts, almonds, Brazil nuts and vanilla bean with filtered water and let stand overnight at room temperature.

2. 2

   Drain and rinse the nuts and vanilla bean; transfer to a blender.

3. 3

   Add the honey, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, 3 to 4 minutes.

4. 4

   Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes.

5. 5

   Using a spatula, press on the solids to extract any remaining milk; discard the solids.

6. 6

   Pour the nut milk into an airtight container and refrigerate until chilled, about 30 minutes.

7. 7

   Stir or shake before serving.

No additional tips available.