By Chef Ella Freyinger

January 2021


  • 1 cup raw almonds
  • 1” piece fresh turmeric
  • 1” piece fresh ginger
  • 1 tsp ground cardamom
  • 1⁄8 tsp freshly ground black pepper
  • 2 tbsp honey


  • Place almonds in a 32 oz jar and cover with water. Leave at room temperature overnight.
  • Drain almonds and place in a blender. Add 5 cups spring or filtered water. Blend on high for 1 minute or until the mixture has become smooth. Strain through a nut bag making sure to squeeze all the liquid possible from the almond pulp.
  • Place almond milk back into the blender with remaining ingredients.
  • Refrigerate and use to make delicious anti-inflammatory lattes, and healing elixirs by mixing with your favorite adaptogens.
  • Enjoy!